This is a staple in our household. We tend to add a bit more shallots, though, simply because we like it better that way. We've also used spinach in place of arugula and tortellini in place of ravioli.
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.
19 Reviews for Ravioli with Arugula & Pecorino
I made this last Sunday exactly as recipe states and it was extraordinary. A really great change from our usual jarred tomato sauce. I am going to make again tonight!!!
Made this after work this evening with spinach and cheese ravioli, and one shallot instead of two. The sauce was not too heavy or strong, just perfect. Both the husband and I really enjoyed it and dinner was on the table so quickly - nice after a long day of work. Would definitely make this again!
This meal was so good! I find it hard to find arugula in my grocery store but I substituted it with watercress and it was delicious. I also didn't have red wine vinegar, so I used balsamic vinegar instead - it was still delicious. I paired with it a nice glass of chianti, which complimented it very well. I will definitely be making this again.
This recipe is solid. I definitely agree with other reviewers who have said that it's important to pick a good, strong cheese. I tend to add a little extra vinegar but I love vinegar! Otherwise, no changes to the recipe and it turned out very good.