Trim and clean beets, then place in a medium saucepan with a pinch of salt and enough water to cover the beets. Place over high heat and bring to a boil. Once boiling, reduce heat to low and cover the pan. Cook over low heat until tender. This will depend on the size of the beets, but between 25 and 45 minutes. Should be easily pierced with a thin knife or toothpick. Remove beets from the heat and let cool. Once cooled but still a little warm, drain and rub off the skins with a paper towel. Cut into bite-sized pieces.
Bring a large pot of salted water to a boil. Add the ravioli and cook according to package directions. While the pasta cooks, place the butter and walnuts in a medium sauté pan. Cook over medium-high heat until butter melts and starts turning brown and walnuts are toasted.
Turn off heat and add the beets and the zest and juice from the lemon. Season with ¼ teaspoon of salt. Drain ravioli and toss with the walnut and beet mixture over medium heat to heat everything and mix well. Place the pasta into bowls and sprinkle with arugula and Parmesan cheese.
Approximate Nutritional Information (Per serving):
Calories 790, Fat 40g, Sat. Fat 20, Trans Fat 0g, Cholesterol 185mg, Sodium 1610mg, Total Carbohydrate 76g, Fiber 3g, Sugars 13g, Protein 29g
ALLERGEN INFORMATION: Peanut Free, Soy Free