Ravioli with Arugula & Pecorino

4 servings, 1 1/4 cups each

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

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.

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.

 

xoxo,

 

Michelle Naomi