This is one of my favorite recipes I found on eatingwell.com! It’s simple, clean and so very tasty. Yum Yum. You can enjoy the cozy flavor of ravioli but it’s also very light with the peppery arugula greens mixed in. Enjoy it as a potluck dish, a side, lunch or light dinner. Leftovers eaten cold the next day are delicious as well!
Health tips: Low fat, vegetarian, heart healthy
Ingredients (3 servings)
- 1 lb. (16 oz.) fresh or frozen cheese ravioli (Whole wheat is even better.)
- 1 large clove garlic (or 2 smaller cloves), grated or minced
- 1/4 teaspoon kosher salt, plus small pinch for boiling ravioli
- 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 (The mixed arugula and spinach packages work well too.)
- 1/2 cup shaved Pecorino Romano or Parmesan cheese plus some to toss inside (Tip: Use a vegetable peeler to shave elegant curls off a block of hard cheese. If you prefer pre-grated cheese, that is fine as well.)
- Bring a pot of water to a boil, with a small pinch of salt and drizzle of olive oil (This helps ravioli from sticking when drained). Cook ravioli until tender, according to package directions.
- Meanwhile, mash garlic and salt into a paste with the side of a knife or back of a spoon.
- Drain the cooked ravioli with a bit of oil to prevent sticking. Using the same pot (to save dishes), heat oil over medium-low heat. Add the garlic paste and shallots and cook, stirring often until softened and golden, about 10 minutes or so. Whisk in vinegar, mustard and a pinch of pepper; remove from the heat.
- Add ravioli and arugula to the pot and toss with warm vinaigrette dressing. Arugula will start to wilt a bit. Transfer and serve in a large bowl and toss with a bit of Parmesan. Garnish top with rest of shaved Parmesan, and freshly ground pepper if desired. Enjoy!