Arugula & Parmesan Ravioli with Mushrooms and Arugula

We all fall into funks sometimes. Little bumps along the road that jolt our tired minds and bodies just enough to make us realize that Netflix and online window shopping are no longer providing ample outlet for our “me-time.” You realize that your free time should be spent doing something you love. A hobby, so to say.

I recently had one of these moments. I finally finished gossip girl, and now my inner 16-year-old girl is content. I flew through House of Cards Season 2 weeks ago. And Orange is the New Black doesn’t come back out until June. Instead of searching for another show to binge on, I decided to take my free time and do something reasonably useful with it – do two things I love, but haven’t been doing nearly enough: Cooking, and writing.

So, I looked in my fridge to see what I had and I came up with…


Seven Ingredients. Fifteen Minutes. One Easy, Delicious Meal.

Arugula & Parmesan Ravioli with Mushrooms and Arugula


  • Ravioli (I used Trader Giotto’s Arugula & Parmigiano Reggiano Ravioli)
  • Olive Oil
  • Garlic
  • Mushrooms (I used Baby Bella)
  • Fresh Arugula
  • Parsley
  • Salt & Pepper


Bring a pot of waiter to boil. While waiting, heat olive oil in a pan. Throw in some garlic and a handful or so of mushrooms. Sauté, flipping and stirring impatiently. Decide water is taking too long to boil. Put lid over pot. When water is boiling, add the ravioli. Cook 3 minutes, or follow the directions on package. Drain ravioli, then put back in pot. Toss with mushroom, garlic, olive oil, parsley, salt, and pepper to taste. Plate and top with fresh arugula. Wah-lah! Bon Apetit! Tweak recipe as you like.


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