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Ravioli with Arugula & Pecorino

September/October 2010

Your rating: None Average: 4.5 (80 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 Recipe

Makes: 4 servings, 1 1/4 cups each

Active Time:

Total Time:

Ingredients

  • 1 pound fresh or frozen cheese ravioli, preferably whole-wheat
  • 1 large clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 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
  • 1/2 cup shaved Pecorino Romano or Parmesan cheese (see Tip)

Preparation

  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.

Tips & Notes

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

Nutrition

Per serving: 413 calories; 24 g fat (8 g sat, 11 g mono); 57 mg cholesterol; 34 g carbohydrates; 0 g added sugars; 16 g protein; 2 g fiber; 585 mg sodium; 156 mg potassium.

Nutrition Bonus: Calcium (25% daily value), Vitamin A (19% dv).

Carbohydrate Servings: 2

Exchanges: 2 starch, 1 vegetable, 1 medium-fat meat, 3 fat


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