Ingredients

• 1 lb. fresh or frozen whole wheat cheese ravioli.
• 1 large clove garlic, minced.
• 1/2 TSP kosher salt
• 1/4 cup extra virgin olive oil.
• 2 large shallots, sliced
• 3 TBSP red-wine vinegar
• 1 TSP Dijon mustard
• Freshly ground pepper to taste.
• 6 cups arugula
• 1/2 cup shaved Pecorino Romano or Parmesan cheese.

Preparation

1. Bring large pot of water to a boil Cook ravioli until tender, 7-9 minutes or according to package.
2. Meanwhile, mash garlic and salt into a paste with the side of a chef’s knife or back of 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, 2-3 minutes. Stir in vinegar, mustard and pepper; remove from the heat.
3. Drain the ravioli well. Place in a large bowl and toss with the arugula and the dressing. Serve sprinkled with the cheese.

Nutrition

Per serving: 413 calories; 24g fat (8g sat, 11g mono);  57mg cholesterol; 34g carbohydrates; 16g protein; 2g fiber; 585mg sodium; 156mg potassium.

Bonus: Calcium (25% daily value), Vitamin A (19% daily value)

Carbohydrate Servings: 2

Exchanges: 2 starch, 1 vegetable, 1 medium-fat meat, 3 fat

Provided by Kendall Taylor of the Valley Schools Employee Benefits Trust (VSEBT) in their November 2015 Wellstyles Monthly Newsletter.