Ravioli with Arugula and Pecorino

Ravioli with Arugula and PecorinoBuon Giorno from Italia! We are staying at a little house here in the North of Tuscany so I have been keeping up with some cooking and when in Tuscany do as the Tuscans do, right? We went shopping for some pasta and it is so fun to buy all the different kinds of pasta here. I had made this recipe in the past and after seeing all the delicious types of filled pastas they have and the fact that all the pecorino around here is so local and fresh, I knew it would be a hit. The arugula allows this pasta dish to feel nice and light while still getting to enjoy some pasta! Until next time… Ciao :).

Ravioli with Arugula and Pecorino
Cook time
Total time
Serves: 4
  • 1 lb fresh or frozen ravioli (any filled pasta ie. tortellini will work, I prefer vegetable filled but can do cheese or any type you prefer)
  • 1 clove garlic, minced
  • ½ tsp kosher salt
  • ¼ c extra virgin olive oil
  • 2 large shallots, sliced
  • 3 Tbsp red wine vinegar
  • 1 tsp dijon mustard
  • Pepper to taste
  • 6 c arugula
  • ½ c shaved pecorino (parmesan works too!)
  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.

Serving Suggestion: This is also really great if you use pesto as the sauce in place of the shallot vinaigrette.

Recipe and photo courtesy of Eating Well.



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