Summer Tomato, Arugula and Fresh Mozzarella Pasta Serve over La Pasta’s Ricotta & Spinach Ravioli

Serves 2-3

-Olive oil

-3 cloves garlic, finely chopped

-1-2 large tomatoes, roughly chopped

-1 teaspoon of Better than Bullion or any chicken or vegetable bullion

-1 teaspoon Italian seasoning

-2 cups of fresh baby arugula

-1 package of La Pasta’s Four Cheese Ravioli or Spinach & Ricotta Ravioli

-1 package of bullafo mozzarella (I used the small fresh mozzarella balls)

-Fresh ground pepper

Bring a pot of water to a boil.

Meanwhile, add two tablespoons of olive oil to a pan and heat over medium flame. Add garlic and cook for a minute. Add tomato, bullion, and seasoning. Stir and cook for about 3 minutes. Add arugula. Cook for a few minutes, stirring until the arugula begins to wilt.

Once water is boiling, turn down to a simmer. Gently place raviolis in water. Cook for 3 minutes and carefully spoon into pan. Adding a bit of cooking water in the process. Once raviolis are in pan, add mozzarella and toss very gently as not to break the raviolis.

Bullion, cheese and some Italian seasoning have salt. Most likely you will not need to add any. Try before serving to ensure. Add black pepper and salt, if required.

Enjoy!