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Ravioli with Arugula & Pecorino

http://www.eatingwell.com/recipes/raviolo_arugula_pecorino.html

From EatingWell:  September/October 2010

Elevate frozen ravioli with sizzled garlic and shallots, shaved pecorino and fresh arugula. Serve with: Whole-grain baguette and a light-bodied red wine, such as pinot noir.

4 servings, 1 1/4 cups each | Active Time: 20 minutes | Total Time: 20 minutes

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 (see Tip)

Preparation

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.

Nutrition

Per serving : 413 Calories; 24 g Fat; 8 g Sat; 11 g Mono; 57 mg Cholesterol; 34 g Carbohydrates; 16 g Protein; 2 g Fiber; 585 mg Sodium; 156 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 1 medium-fat meat, 3 fat

Tips & Notes

• Tip: Use a vegetable peeler to shave curls off a block of hard cheese.