Recipe Library
Ravioli with Arugula & Pecorino
Plump cheese ravioli glisten under a warm, tangy vinaigrette of garlic and shallots, their brightness lifted by red-wine vinegar and Dijon. Peppery arugula softens just enough beneath the pasta while shards of Pecorino melt into every silky bite.
- Total
- 22 min
- Prep
- 10 min
- Cook
- 12 min
- Serves
- 4
Nutrition per Serving
- Calories
- 414
- Protein
- 16g
- Carbs
- 34g
- Fat
- 24g
- Fiber
- 2g
- Sugar
- 1g
- Sodium
- 585mg
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)
Instructions
- 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.