Ravioli with Arugula & Pecorino
Bring a large pot of water to a boil. Cook ravioli until tender, 7 to 9 minutes or according to package directions.Advertisement
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.
Tip: Use a vegetable peeler to shave curls off a block of hard cheese.
2 starch, 1 vegetable, 1 medium-fat meat, 3 fat