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5 from 1 vote

Quick Ravioli with Sun-Dried Tomatoes, Arugula & Hazelnuts

Liven up store-bought ravioli by tossing them with an easy mixture of sun-dried tomatoes, arugula, hazelnuts and Parmesan cheese.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Pasta
Cuisine: Italian
Keyword: easy dinner
Servings: 4 Servings
Calories: 470kcal


  • 2 8 ounce each packages Monterey Gourmet Foods Roasted Chicken & Mozzarella Ravioli
  • 2/3 cup thinly sliced sun-dried tomatoes
  • 1/2 cup chopped hazelnuts lightly toasted
  • 1 cup packed arugula leaves
  • 1/4 teaspoon kosher salt to taste
  • 1/4 teaspoon freshly ground black pepper to taste
  • 6 tablespoons extra-virgin olive oil
  • Parmesan cheese for garnish optional


  • Bring a large pot of salted water to a boil over medium-high heat. Add the ravioli and cook according package instructions. Reserve ½ cup of the pasta cooking water. Drain the ravioli.
  • While the ravioli is cooking, stir together the sun-dried tomatoes, hazelnuts, arugula, salt and pepper in a large serving bowl. Drizzle in olive oil and gently toss to combine.
  • Add the ravioli to the sun-dried tomato mixture and toss gently to combine. You may want to use your hands to avoid ripping the ravioli.
  • Serve and garnish with Parmesan cheese, if desired.


Serving: 0.25of Recipe | Calories: 470kcal | Carbohydrates: 31g | Protein: 11g | Fat: 36g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 455mg | Potassium: 749mg | Fiber: 5g | Sugar: 8g | Vitamin A: 280IU | Vitamin C: 8.9mg | Calcium: 54mg | Iron: 7mg