Beet and Mascarpone Agnolotti with Arugula and Goat Cheese

beet and mascarpone agnolotti plated with fresh arugula and goat cheese

Colorful beets steal the spotlight in this light but flavorful simple summer dish.


  • 5 pieces Lilly’s Beet and Mascarpone Agnolotti
  • Handful of fresh arugula
  • 1/8 c. crumbled goat cheese
  • Olive oil
  • Salt and pepper to taste

How to Make It

  1. Add fresh arugula to center of plate.
  2. Cook Beet and Mascarpone Ravioli.
  3. Arrange cooked agnolotti tossed in olive oil on plate over arugula.
  4. Serve topped with crumbled goat cheese, drizzle of olive oil, and season to taste with salt and pepper.

Servings: 1

Pairing suggestions:

  • Goat Cheese Agnolotti
  • Smoked Mozzarella and Arugula Ravioli (view product)
  • Carbonara Ravioli
  • Gorgonzola and Walnut Agnolotti
  • Artichoke and Goat Cheese Ravioli

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