Cheese Ravioli with Meatball and Arugula

Step 1

Bring a large pot of salted water to a boil. Add the 20 oz cheese ravioli and cook until they float and are tender, about 4-5 minutes. Reserve 1/2 cup pasta water, then drain.

Step 2

While the ravioli cook, roll the 1 lb ground beef into 12 small meatballs. Heat 1 tbsp olive oil in a large skillet over medium-high heat and brown the meatballs on all sides, about 6-8 minutes, until no longer pink inside. Remove and set aside.

Step 3

In the same skillet, reduce heat to medium and add the 1 cup heavy cream and 1/2 cup grated parmesan. Stir until the cheese melts and the sauce thickens slightly, about 3-4 minutes, until it coats the back of a spoon.

Step 4

Add the cooked ravioli and 1/2 cup of the reserved pasta water to the sauce. Toss gently to coat, letting the sauce cling to the ravioli, about 2 minutes.

Step 5

Stir in the 1/2 cup chopped sun-dried tomatoes and 2 cups arugula, tossing until the arugula just wilts, about 1 minute.

Step 6

Serve the ravioli topped with the meatballs and sprinkle with the 2 tbsp chopped chives. Add salt and pepper to taste.