Ravioli with Arugula & Pecorino

Ravioli with Arugula & Pecorino

25 Reviews
From: EatingWell Magazine, 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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound fresh or frozen cheese ravioli, preferably whole-wheat
  • 1 large clove garlic, minced
  • ½ teaspoon kosher salt
  • ¼ 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
  • ½ cup shaved Pecorino Romano or Parmesan cheese (see Tip)


  • Active

  • Ready In

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

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 413 calories; 24 g fat(8 g sat); 2 g fiber; 34 g carbohydrates; 16 g protein; 33 mcg folate; 57 mg cholesterol; 1 g sugars; 0 g added sugars; 947 IU vitamin A; 6 mg vitamin C; 251 mg calcium; 1 mg iron; 585 mg sodium; 156 mg potassium
  • Nutrition Bonus: Calcium (25% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1 vegetable, 1 medium-fat meat, 3 fat

Reviews 25

November 25, 2018
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By: Nanette
This was delcious in it's simplicity. Nice combination of ingredients and quick to make. The one change I made to the recipe was to mash the garlic with alder smoked fine salt which gave the dish a nice smoky taste with the pepper. Along with a nice Chardonnay, this was a nice light meal. It is now in my favorite folder.
June 23, 2017
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Kerri, to cut fat replace half the oil with low sodium chicken broth.
May 08, 2017
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By: kerri
This dish is absolutely delicious!!! I loved the sauce so much. If anyone has any ideas how to cut out some of the fat, possibly not using so much olive oil, I would be interested in hearing it. I really want to add this to my repertoire. So easy and yummy...I have leftovers I want to eat right now!
March 16, 2017
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By: Jenny Yoder
We added some sweet potato ribbons to the shallots as they cooked, and we really loved the outcome! I'm sure it's delicious without, as well, but we'll definitely be making this again in the same way. (Sweet potato ribbons are sold ready to cook at Trader Joe's.) I also like that this recipe comes together quite quickly, and is a sneaky way to add in some greens with the pasta.
February 21, 2017
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By: Matt Tooley
Who cares how many grams of fat they recommend per day? You can break the recommendations once in a while. This recipe is by FAR the one my wife and I have made the most in our marriage. And we're still healthy. We've also made it three times for families who just had a baby, and every single one has raved about it -- including their kids. Highly recommend!!
August 31, 2015
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By: EatingWell User
24 gms of fat? recommended is 16 gms max/day recent diet recommendations are to keep sat. fat at 16 gms or less per day....people should read the nutrition beforehand Pros: probably tastes good (lots of fat) Cons: probably will cause heart disease faster than one should get it
May 19, 2014
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By: EatingWell User
One of my and my wife's favorites This is a staple in our household. We tend to add a bit more shallots, though, simply because we like it better that way. We've also used spinach in place of arugula and tortellini in place of ravioli. Pros: Excellent flavor, easy and quick to make
April 12, 2013
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By: EatingWell User
I made this last Sunday exactly as recipe states and it was extraordinary. A really great change from our usual jarred tomato sauce. I am going to make again tonight!!! Pros: Fairly quick, easy and super delicious.
October 23, 2012
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By: EatingWell User
Yum! Made this after work this evening with spinach and cheese ravioli, and one shallot instead of two. The sauce was not too heavy or strong, just perfect. Both the husband and I really enjoyed it and dinner was on the table so quickly - nice after a long day of work. Would definitely make this again! Pros: Delicious, quick to prepare
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