Ravioli with Arugula and Pecorino

By January 21, 2011Uncategorized


1 pound fresh or frozen cheese ravioli, prefer-ably whole-wheat

1 large clove garlic, minced

1/2 teaspoon kosher salt

1/4 cup 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

Bring a large pot of water to a boil. Cook ravioli until tender, 7 to 9 minutes or according to package directions. 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. Drain the ravioli well. Place in a large bowl and toss with arugula and the dressing. Serve sprinkled with cheese. From Eating Well, Sept/Oct 2010.


Author Terra

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