Ravioli with arugula, pine nuts, raisins & cream

Boil enough water to cook the ravioli in a medium-sized pot. Once the water has come to a boil, drop in the ravioli and cook it for the 4-6 minutes that is usually required for fresh ravioli. Obviously, you will need longer if using dried ravioli. When there are about 4 minutes left in the ravioli cooking time, warm the olive oil to medium heat in a large pan. Add the pine nuts and sauté them for about a minute. Add the garlic and sauté for another minute. Make sure that it does not brown. Then, add the raisins and arugula and stir for 20 to 30 seconds. Once most of the arugula has begun to wilt, add the cream and simmer for 1 minute. Remove from heat. Drain the ravioli, place them in a bowl, and top with the arugula and other sauce components. Serve immediately.