We made this pasta dish after we all arrived home from long days at work and school stumbling into our dark house, shedding our scarves, hats, and coats, throwing our empty lunch bags onto the counter, and gathering in the kitchen for dinner prep. I began chopping as the ravioli boiled in a large pot. Jack got in a few dances to "Farmer in the Dell" and "Oh, Susanna" playing from his farm magnet on the refrigerator, we poured 2 glasses of red wine, and all three of us were happily sitting around the table by 6 o'clock enjoying a delicious plate of pasta.
The arugula brings the perfect addition of green and the olives and feta provide just enough salt and tang to brighten the dish. This is really yummy...a perfect weeknight meal.
Ravioli with Arugula and Olives
1 pound mini cheese ravioli 1/4 cup olive oil 2 cups chopped green and black olives 1/2 cup chopped basil leaves 2 cups chopped arugula 1 cup crumbled feta cheese
Bring a large pot of salted water to a boil. Add the ravioli and stir well. Let the pasta cook at a slow boil, stirring occasionally, until tender. When the ravioli is cooked, drain completely and transfer to a large bowl.
Stir the olive oil into the pasta, then add the olives, basil, arugula, and feta cheese and toss gently to mix. Enjoy with red wine and milk ;)