ravioli with arugula and pecorino
Recipes
Noodles & Pasta
Ravioli with Arugula & Pecorino
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.
Directions
- 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.
