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Cook Time:20 minsTotal Time:20 minsServings:4Yield:4 servings, 1 1/ cups eachJump to Nutrition Facts
Cook Time:20 minsTotal Time:20 minsServings:4Yield:4 servings, 1 1/ cups each
Cook Time:20 mins
Cook Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings, 1 1/ cups each
Yield:
4 servings, 1 1/ cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundfresh or frozen cheese ravioli, preferably whole-wheat1 large clove garlic, minced½teaspoonkosher salt¼cupextra-virgin olive oil2large shallots, sliced3tablespoonsred-wine vinegar1teaspoonDijon mustardFreshly ground pepper to taste6cupsarugula1/2 cup shaved Pecorino Romano or Parmesan cheese (see Tip)
Cook Mode(Keep screen awake)
Ingredients
1poundfresh or frozen cheese ravioli, preferably whole-wheat
1 large clove garlic, minced
½teaspoonkosher salt
¼cupextra-virgin olive oil
2large shallots, sliced
3tablespoonsred-wine vinegar
1teaspoonDijon mustard
Freshly ground pepper to taste
6cupsarugula
1/2 cup shaved Pecorino Romano or Parmesan cheese (see Tip)
DirectionsBring 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.TipsTip: Use a vegetable peeler to shave curls off a block of hard cheese.Originally appeared: EatingWell Magazine, September/October 2010
Directions
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.TipsTip: Use a vegetable peeler to shave curls off a block of hard cheese.
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.
Tips
Tip: Use a vegetable peeler to shave curls off a block of hard cheese.
Originally appeared: EatingWell Magazine, September/October 2010
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Nutrition Facts(per serving)414Calories24gFat34gCarbs16gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
