Ravioli With Arugula & Pecorino [RECIPE]

1 lb fresh or frozen cheese ravioli
1 large clove garlic
1/2 tsp kosher salt
1/4 cup extra virgin olive oil
2 large shallots
3 tblspoons red wine vinegar
1 tsp dijon mustard
6 cups arugula
1/2 cup pecorino romano or parmesan cheese  

1. Boil raviolis until tender, 6-10 minutes, set aside
2. mash garlic and salt into a paste with side of a spoon. Heat oil in a small skillet over medium heat. Add garlic paste and shallots and cook, stirring often, until just starting to brown, 2-3 minutes. Stir in vinegar, mustard and pepper, remove from heat.
3. Drain ravioli, place in large bowl, toss with arugula, add dressing, sprinkle with cheese.

* To make more substantial add cooked german sausage cut into bite size pieces.

Enjoy!