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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.

Source: EatingWell Magazine, September/October 2010




Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil. Cook ravioli until tender, 7 to 9 minutes or according to package directions.

  • 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.

  • 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.

Nutrition Facts

1 1/4 cups
414 calories; protein 16.4g; carbohydrates 34.3g; dietary fiber 1.9g; sugars 1.2g; fat 23.8g; saturated fat 7.7g; cholesterol 57.2mg; vitamin a iu 947.2IU; vitamin c 5.7mg; folate 33.4mcg; calcium 251.1mg; iron 1.2mg; magnesium 17mg; potassium 156.4mg; sodium 585.1mg.

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