Sunday Supper:

  • Updated: June 3, 2011 - 11:43 AM

Ravioli With Arugula and Pecorino

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Arugula makes a snappy addition to ravioli.

Photo: Rick Nelson, Star Tribune

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RAVIOLI WITH ARUGULA AND PECORINO

Serves 4.

Note: Ravioli gets a full-flavor makeover with sizzled garlic and shallots, shaved cheese and fresh arugula. Make it a meal with warm slices of whole-grain baguette and steamed asparagus. From "EatingWell Fast & Flavorful Meatless Meals," by Jessie Price and the EatingWell Test Kitchen.

• 1 lb. fresh or frozen cheese ravioli

• 1 large garlic clove, minced

• 1/2 tsp. kosher salt

• 1/4 c. extra-virgin olive oil

• 2 large shallots, sliced

• 3 tbsp. red wine vinegar

• 1 tsp. Dijon mustard

• Freshly ground pepper to taste

• 6 c. arugula

• 1/2 c. shaved Pecorino Romano or Parmesan cheese

Directions

Bring a large pot of water to 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 spoon.

Heat oil in a small skillet over medium heat. Add 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 heat.

Drain ravioli well. Place in a large bowl and toss with arugula and dressing.

Serve sprinkled with cheese.

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