Ravioli with Arugula & Pecorino
Rate this recipe
4.3/5
(4 Votes)
Ingredients
- 1 pound fresh or frozen cheese ravioli, preferably whole-wheat
- 1 large clove garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 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)
Details
Servings 4
Preparation time 20mins
Cooking time 20mins
Preparation
Step 1
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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