whole wheat ravioli with sage + arugula


Whenever I've been away from home for more than a week, I get the cooking itch. And being gone for eight weeks makes me really itchy to get in the kitchen. I missed my wooden spoons and all the fresh fruit and the ability to make just what you want and all that.

So last night I happily took over the kitchen and made dinner for the family . . . made this ravioli dish . . . inspired by the meal a group of girls and I had our first night in London. After arriving jet-lagged and exhausted at our hotel, we walked in the rain to a little Italian restaurant just a block or two away. I ordered ravioli with butter and sage served over arugula and it was just the sort of dinner one needs after spending ten hours on a plane.

It was also the first time that I tried arugula (or "rocket," as they call it in England) and I love love love it and have now been adding it to everything. And I had never heard of serving ravioli over greens before, but it's a tasty + healthy little idea, me thinks . . .

Whole Wheat Ravioli with Sage + Arugula


2 packages whole wheat ricotta ravioli
1/2 cup butter (1 stick)
10 sage leaves, minced
2 cloves of garlic, minced
1 large bunch of arugula
10 sweet cherry tomatoes

Follow the instructions on the ravioli package to fully cook the pasta. Drain and set aside.

In a saucepan, melt the butter. Add the sage and garlic and a bit of freshly ground black pepper and let simmer for five minutes or until the flavors have melded a bit.

Spread the arugula on a serving platter and slice the cherry tomatoes in half. Pour the melted butter mixture over the ravioli and then arrange the ravioli on top of the arugula. Place the sliced tomatoes on top. Sprinkle with a bit more sage and serve with grated Italian cheese.