Spinach Ravioli With Pea Purée And Arugula

• 1 1/2 tablespoon unsalted butter
• 2 cups frozen no-salt-added green peas
• 1 cup low-sodium chicken broth
• 1/4 cup heavy cream
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 2 (8-ounce) packages 365 Everyday Value(R) Organic Spinach Florentine Ravioli, prepared according to package instructions
• 4 packed cups baby arugula or baby arugula salad mix
• 1/2 large lemon
• 2 tablespoons finely chopped fresh mint

1. Melt butter in a large skillet over medium heat until the solids are bubbly and brown, about 2 minutes. Add peas and cook, stirring occasionally, for 2 minutes. Add broth, cook for 2 minutes more and then carefully transfer to blender. Add heavy cream, salt and pepper and puree until very smooth. Toss in a bowl with hot ravioli.
2. Arrange arugula in four wide, shallow bowls. Top with a squeeze of lemon, the sauced ravioli and mint. Serve immediately.

unsalted butter, salt, chicken broth, heavy cream, salt, ground black pepper, instructions, baby arugula, lemon, fresh mint

Taken from www.epicurious.com/recipes/member/views/spinach-ravioli-with-pea-puree-and-arugula-52756831 (may not work)