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.
Ravioli with Arugula & Pecorino
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.
20 Reviews for Ravioli with Arugula & Pecorino
Fantastic! I used Pappardelle's Asiago, Basil & Garlic ravioli, which was perfect. Very easy but full of flavor.
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!
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!
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!