Your shopping cart is empty.

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

Social Media Sharing


Serving Size: 
  • 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.

From This Recipe

$13.00 | 8.45 oz. (250 ml)
$10.50 | 24 small squares – about 12 oz.


That's absolutely very useful information.Good Work Keep It up.This is a very well written article. I’ll be sure to bookmark it and come back to read more of your useful info. This post was really informative. Thank you for taking the time to write it! I am always looking for more tips to learn more.Would love to learn more.