Vegetarian

Ravioli with Arugula & Pecorino

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Drescription

Elevate frozen ravioli with sizzled garlic and shallots, shaved pecorino and fresh arugula. Serve with: Whole-grain baguette and a light-bodied red wine, such as pinot noir.

Ingredients

  • 1 pound fresh or frozen cheese ravioli, preferably whole-wheat
  • 1 large clove garlic, minced
  • ½ teaspoon kosher salt
  • ¼ cup extra-virgin olive oil
  • 2 large shallots, sliced
  • 3 tablespoons red-wine vinegar
  • 1 teaspoon dijon mustard
  • freshly ground pepper to taste
  • 6 cups arugula
  • 1/2 cup shaved pecorino romano or parmesan cheese (see tip)

Directions

  1. Bring a large pot of water to a boil. Cook ravioli until tender, 7 to 9 minutes or according to package directions.
  2. Meanwhile, mash garlic and salt into a paste with the side of a chef's knife or back of a spoon. Heat oil in a small skillet over medium heat. Add the garlic paste and shallots and cook, stirring often, until just starting to brown, 2 to 3 minutes. Stir in vinegar, mustard and pepper; remove from the heat.
  3. Drain the ravioli well. Place in a large bowl and toss with arugula and the dressing. Serve sprinkled with cheese.
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