One of my favorite weeknight dinners is fancying up a box of ravioli by adding arugula, prosciutto, toasted breadcrumbs and pinenuts. It's super easy and elevates what can be a somewhat ordinary dinner into something quite extraordinary. And it only takes about 10 minutes!
1 8-ounce box of ravioli (e.g. chicken mozzarella, mushroom, or cheese)
1 T olive oil
1 T unsalted butter
1/4 cup panko breadcrumbs
2 T pinenuts
2 cups arugula
Chopped dill and parsley or whatever herbs you have in the fridge/garden
3 ounces proscuitto
Red pepper flakes
1. Cook ravioli using instructions on box. Err on the side of al dente.
2. Meanwhile, in a large heavy bottom pot warm the olive and butter until the butter starts to bubble. Add breadcrumbs and pinenuts. Stir often until golden, about 2-3 minutes. Remove from heat if raviolis aren't done yet otherwise just proceed.
3. When the ravioli is done, drain and add to pot with breadcrumbs and pinenuts. Add arugula, herbs and red pepper flakes. Toss and cook just 1 minute until arugula starts to wilt.
4. Add proscuitto and toss once more. Serve immediately.