Ravioli with Arugula and Pecorino
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 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!)
Instructions
  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.
Recipe by Food-Life Balance at http://www.food-lifebalance.com/2011/09/07/ravioli-with-arugula-and-pecorino/