Arugula makes a snappy addition to ravioli.
Rick Nelson, Star Tribune
- June 3, 2011 - 11:43 AM
RAVIOLI WITH ARUGULA AND PECORINO
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
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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