1. Mix mustard, lemon juice and vinegar with wisk until well blended.
2. Add olive oil in a thin stream whisking constantly.
3. Add sugar, salt and herbs.
4. Toss with 8 ounces of cooked & cooled ravioli.

Add 1/2 cup each of diced mango and honeydew melon and 2 oz. of toasted walnuts. Toss gently and serve.