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Ravioli with Arugula & Pecorino

  • 20 m
  • 20 m
EatingWell Test Kitchen
“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.”


    • 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)


  • 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.
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