Cheesy Ravioli with Arugula & Parmesan
Submitted by happyzhangbo
Cheese ravioli tossed with peppery arugula in a warm shallot and Dijon vinaigrette, finished with shaved Parmesan. This vegetarian pasta dinner comes together in under 20 minutes.
YIELD
4 servingsPREP
6 minCOOK
10 minREADY
18 minThis is what happens when store-bought ravioli gets the gourmet treatment.
A warm vinaigrette of sauteed garlic and shallots, brightened with red wine vinegar and a hit of Dijon mustard, gets tossed with tender cheese ravioli and handfuls of fresh arugula.
The heat from the pasta wilts the greens just enough while keeping their peppery bite.
A generous shower of shaved Parmesan on top brings it all together.
It’s elegant enough for a date night and easy enough for a Tuesday.
Chef Tips
- The warm dressing wilts the arugula slightly, which is the whole point. Toss everything together right after draining the ravioli
- Shave the Parmesan with a vegetable peeler for those gorgeous thin curls you see at restaurants
- Fresh or frozen cheese ravioli both work. Just cook according to the package until they float
Ingredients
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.
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