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Ravioli with Arugula & Pecorino

September/October 2010

Your rating: None Average: 4.4 (93 votes)

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.



READER'S COMMENT:
"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...
Ravioli with Arugula & Pecorino

20 Reviews for Ravioli with Arugula & Pecorino

09/09/2010
Anonymous

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!!

Comments
09/07/2010
Anonymous

Just tried this tonight and what a delicious and easy dinner that was! Will definitely make it again.

Comments
09/07/2010
Anonymous

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.

Comments
09/02/2010

I accidentally used ravioli with chicken in it. The dish has some very delicate flavors and the chicken can overpower them. Very good dish.

Comments
08/22/2010
Anonymous

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

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