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. Source: EatingWell Magazine, September/October 2010

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Cook ravioli until tender, 7 to 9 minutes or according to package directions.

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  • 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.

  • Drain the ravioli well. Place in a large bowl and toss with arugula and the dressing. Serve sprinkled with cheese.

Tips

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

Nutrition Facts

413 calories; 23.8 g total fat; 7.7 g saturated fat; 57 mg cholesterol; 585 mg sodium. 156 mg potassium; 34.3 g carbohydrates; 1.9 g fiber; 1 g sugar; 16.4 g protein; 947 IU vitamin a iu; 6 mg vitamin c; 33 mcg folate; 251 mg calcium; 1 mg iron; 17 mg magnesium;

Reviews (25)

Read More Reviews
25 Ratings
  • 5 star values: 20
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/26/2018
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. Read More
Rating: 5 stars
06/23/2017
Kerri to cut fat replace half the oil with low sodium chicken broth. Read More
Rating: 4 stars
05/08/2017
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! Read More
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Rating: 5 stars
03/16/2017
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. Read More
Rating: 5 stars
02/25/2017
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!! Read More
Rating: 1 stars
08/31/2015
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 Read More
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Rating: 4 stars
05/19/2014
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 Read More
Rating: 5 stars
04/12/2013
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. Read More
Rating: 4 stars
10/23/2012
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 Read More
Rating: 5 stars
07/17/2012
Delicious! This meal was so good! I find it hard to find arugula in my grocery store but I substituted it with watercress and it was delicious. I also didn't have red wine vinegar so I used balsamic vinegar instead - it was still delicious. I paired with it a nice glass of chianti which complimented it very well. I will definitely be making this again. Pros: Fast and easy Cons: hard to find arugula Read More
Rating: 5 stars
10/30/2011
I was skeptical about this recipe having no sauce but boy was it good! I used Buitoni's Quattro Formaggi Agnolotti and subbed Parmesan-Reggiano cheese for the Peccorino. Arugula is bitter yet it was a wonderful complement to the cheeses. I served it with a tossed salad and the recommended Pinot Noir. Fabulous! Everyone ooohed and awwwed and I basked warmly in the glow of happy diners.:D Read More
Rating: 5 stars
10/30/2011
I accidentally used ravioli with chicken in it. The dish has some very delicate flavors and the chicken can overpower them. Very good dish. Read More
Rating: 5 stars
10/30/2011
This recipe tastes great. I left off the cheese on mine by accident and didn't miss it but I am going to add it in and I bet it will be even better. If you are calorie-counting keep in mind that this recipe can baloon beyond the estimated calories provided very easily. I also used Buitoni Whole Grain Four Cheese Ravioli and I ran the recipe through a calculator. Accounting for the extra 2oz of ravioli between the two packages I bought the recipe came in at a high 571 calories! I solved that problem by making each serving separately and measuring out a reasonable portion of ravioli before mixing everything together. The calories will defintely depend on the ravioli you choose though. The whole grain raviolis I looked at actually had more calories but it's worth it imo for the fiber and fullness. Read More
Rating: 5 stars
10/30/2011
Just tried this tonight and what a delicious and easy dinner that was! Will definitely make it again. Read More
Rating: 5 stars
10/30/2011
This recipe was delicious and easy! We added sauteed scallops to the dish when we tossed the arugula and ravioli in the "sauce" and it worked really well with the flavors of the dish. Definitely recommended!! Read More
Rating: 5 stars
10/29/2011
Absolutely fantabulous. Easy as can be and super flavorful. Probably the only recipe in the last 3 years that I haven't had to tweak in any way. Will be even better when we make it with homemade ravioli but just superb with store bought anyway. I won't even admit to how much of this we ate!! No savings of calories here! Read More
Rating: 5 stars
10/29/2011
Wow! This is absolutely one of the best dishes I have ever eaten! I will definitely pass this recipe on to friends! Thanks Eating Well! Read More
Rating: 5 stars
10/29/2011
so easy to prepare and my boyfriend wouldn't stop gushing about it. The 1/4 cup oil startled me at first (oh my god calories) but it really is needed because there is so much arugula it was absolutely delicious....will definitely make for company and for myself in the future! Read More
Rating: 5 stars
10/29/2011
Fantastic! I used Pappardelle's Asiago Basil & Garlic ravioli which was perfect. Very easy but full of flavor. Read More
Rating: 5 stars
10/29/2011
After getting home after 8pm last night I thought this would be a really quick dish to make and it didn't let me down. You can prep the garlic & shallots while the water begins to boil for the ravioli and once they start boiling it's just a matter of minutes for it all to come together. The only thing I substituted was Grana Padano for the Peccorino and it turned out lovely. I'll be keeping this in my quick dinners lineup. Read More
Rating: 5 stars
10/29/2011
This was delicious! It had such a unique flavor very rich and almost buttery. I used the store-brand fresh ravioli and it turned out perfect! It was quick and since I have a lot of these items already in my pantry it was inexpensive as well. Will definitely add this to my rotation as a regular dinner. Leftovers reheated well for lunch too! Read More
Rating: 5 stars
10/29/2011
Delicious! I made this after a long day when I didn't want to cook and it made me so happy that I cooked! It was so easy and delicious. I loved it. I will echo the comments below that to be careful on what you choose as ravioli; the calories differ substantially! Read More
Rating: 5 stars
10/29/2011
Super delicious easy and quick! This dish is so easy to make for a weeknight meal. Most of the (few) ingredients I had on hand so it made dinner almost effortless. I would recommend buying good quality ravioli (I used some three cheese organic ones I found at my local Co-op) and pecorino (the more flavor-packed the cheese the less you'll use!) Even though it's quick and simple to make it's a beautiful dish that would be great to double and serve at a dinner party too. Pros: Simple to make yet full of flavor Read More
Rating: 5 stars
10/29/2011
Highly Recommended! Have tried this recipe 3-4 times using a different Buitoni ravioli each time -- cheese mushroom chicken -- and all were delicious. Wonderful flavors. Thank you for sharing this with us subscribers! Pros: Quick delicious almost always have these ingredients on hand. Cons: None. Read More
Rating: 4 stars
10/29/2011
quick simple and tasty This recipe is solid. I definitely agree with other reviewers who have said that it's important to pick a good strong cheese. I tend to add a little extra vinegar but I love vinegar! Otherwise no changes to the recipe and it turned out very good. Pros: yummy simple healthy Read More