Good Recipes from Friendly Eaters
Ravioli with Arugula and Pecorino
delish.com
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.
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