Ravioli with Arugula & Pecorino

    1. Bring a large pot of water to a boil. Cook ravioli until tender, 7 to 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 to 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 rocket and the dressing. Serve sprinkled with cheese.

Tip: Use a vegetable peeler to shave curls off a block of hard cheese.

Cheese ravioli 1 pound
Clove garlic 1
Kosher salt ½ teaspoon
Extra-virgin olive oil ¼ cup
Shallots 2
Red-wine vinegar 3 tablespoons
Dijon mustard 1 teaspoon
Black Pepper
Rocket 6 cups
Shaved Pecorino Romano or Parmesan cheese ½ cup