Ravioli with Arugula & Pecorino

(from castro15’s recipe box)

Categories: Pasta

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

Directions

  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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