Ravioli With Wilted Greens And Lemon Ingredients: 2 packages mushroom ravioli or agnolotti 3 c baby arugula 1/4 c toasted pine nuts 3 Tbsp lemon juice 2 Tbsp extra virgin olive oil Prepare 2 packages (9 oz each) of refrigerated mushroom ravioli or agnolotti per package directions. Drain in colander and return to pot. Immediately toss ravioli with 3 cups baby arugula, 1/4 cup toasted pine nuts, 3 Tbsp fresh lemon juice, and 2 Tbsp extra virgin olive oil. Divide pasta among 6 bowls. Garnish with lemon wedges. SERVES 6. 400-Calorie Pasta Dishes 7 Fat-Filled Pastas to Avoid
