Elevate frozen ravioli with sizzled garlic and shallots, shaved pecorino and fresh arugula.
Serve with: Whole-grain baguette and a light-bodied red wine, such as pinot noir.
Cook ravioli until tender, 7 to 9 minutes or according to package directions.
Heat oil in a small skillet over medium heat.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
