1 10 oz. package Cucina Fresca Pear & Gorgonzola Ravioli
1 navel orange
1 large beet
1/2 c. shelled walnuts
4 oz. spring greens, washed
1/2 c. extra virgin olive oil
1 tsp. granulated white sugar
To taste – sea salt and fresh cracked black pepper
Beet: Peel, cut in to wedges and place in salted boiled water until tender (approx. 20 min. depending on the beet). Strain and cool in ice water; strain. Reserve beet wedges.
Walnuts: Heat 1 tbl. extra virgin olive oil in pan, add walnuts, continuously stir nuts with wood spoon until golden brown (approx. 3-5 min.). Transfer walnuts to bowl and immediately add 1 tsp. of sugar and pinch of sea salt and cracked black pepper. Mix well and set aside to cool.
Orange Vinaigrette: Squeeze fresh juice from orange in to bowl; slowly whisk in remaining olive oil and add a pinch of sea salt and black pepper to taste. Set aside.
Ravioli: Cook in boiled salted water for four minutes. Strain and shock in icy water. Strain and set aside.
Greens: Toss with 2 tbl. vinaigrette.
Assemble: Plate greens. Take cooled ravioli and put in bowl and toss with vinaigrette; plate. Put beets in a bowl and coat with vinaigrette; plate. Garnish with walnuts and orange zest.