Cheesy Ravioli with Arugula & Parmesan
.
Yield
4 servingsPrep
6 minCook
10 minReady
18 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ravioli
cheese, fresh or frozen |
* |
| 2 | cloves |
garlic
or to taste, minced |
|
| ¼ | teaspoon |
salt
or to taste |
|
| 3 | tablespoons |
olive oil
|
|
| 2 | large |
shallots
sliced |
*
|
| 3 | tablespoons |
red wine vinegar
|
|
| 1 | teaspoon |
dijon mustard
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 6 | cups |
arugula (roquette)
|
|
| ½ | cup |
Parmesan cheese
shaved or grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ravioli
cheese, fresh or frozen |
* |
| 2 | cloves |
garlic
or to taste, minced |
|
| 1.3 | ml |
salt
or to taste |
|
| 45 | ml |
olive oil
|
|
| 2 | large |
shallots
sliced |
*
|
| 45 | ml |
red wine vinegar
|
|
| 5 | ml |
dijon mustard
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 1.4 | l |
arugula (roquette)
|
|
| 118 | ml |
Parmesan cheese
shaved or grated |
*
|
Directions
Bring a large pot of water to a boil.
Cook ravioli until tender, about 8 minutes.
Meanwhile, heat oil in a small skillet over medium heat.
Add the garlic and shallots and cook, stirring constantly, until just beginning to brown, 3 minutes.
Add vinegar, mustard and pepper, and stir well, remove from the heat.
Drain the ravioli well.
Transfer in a large bowl with arugula and the dressing, toss until well coated.
Sprinkle cheese over pasta.
Serve warm.
