Cave-Aged Gorgonzola & Roasted Red Pepper Ravioli Summer Arugula Salad

Serving Size:  2-3


12 oz. Pappardelle's Cave Aged Gorgonzola & Roasted Red Pepper Ravioli
1 lb. arugula
1 cup walnuts (or nut of your choice), toasted
1 cup dried cranberries or currants
1 cup Bella Sol California Meyer Lemon Olive Oil
3/4 cup champagne vinegar


  1. Cook ravioli in 4 quarts of water for each pound. Add a hearty pinch of salt. Bring water to a full boil, reduce heat and then add ravioli. (If you add ravioli when the water is at a robust boil, you risk having the ravioli split open.) Occasionally, stir gently to prevent ravioli from sticking to the bottom of the pot. Once water returns to a gentle boil, cook about 8-12 minutes. Drain carefully, or simply use a slotted spoon to remove the ravioli individually from the pot.
  2. Pre-heat oven to 375 degrees. Place nuts on a cookie sheet and toast until just warm to the touch, about 4-5 minutes. Set aside and let cool.
  3. Combine Meyer Lemon Olive Oil and champagne vinegar in a small mason jar and shake to emulsify.
  4. In a large salad bowl, toss arugula, walnuts, dried cranberries and vinaigrette portion evenly over 2-3 plates and top with ravioli.