Tasty. Powerful. Superleaves.

Ravioli with Arugula & Pecorino


Author:  Eating Well

Servings: 4

  • 1 pound fresh or frozen cheese ravioli
  • 1 large clove garlic, minced
  • ½ teaspoon kosher salt
  • ¼ 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
  • ½ cup shaved Pecorino Romano



  1. Bring a large pot of water to a boil.  Cook ravioli until tender, 7-9 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, 2-3 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.

Featured Recipes

Ravioli with Arugula & Pecorino
Roasted Pear and Arugula Salad
Spinach-Arugula Frittata