Ravioli with Arugula and Pecorino

1 pound fresh or frozen cheese ravioli, preferably whole-wheat

1 large clove garlic, peeled and minced

½ teaspoon kosher salt

¼ cup extra-virgin olive oil

2 large shallots, peeled and sliced

3 tablespoons red-wine vinegar

1 teaspoon Dijon mustard

Freshly ground pepper to taste

6 cups arugula

½ cup shaved Pecorino Romano or Parmesan cheese

Bring a large pot of water to a boil. Cook ravioli until tender, 7 to 9 minutes or according to package directions.

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 heat.

Drain the ravioli well. Place in a large bowl and toss with arugula and the dressing. Serve sprinkled with cheese.

Serves four.

“EatingWell Fast & Flavorful Meatless Meals” by Jessie Price and the Editors at EatingWell magazine (2011 Countryman Press)