Cheesy Ravioli with Arugula and Parmesan

• 1 pound ravioli cheese, fresh or frozen
• 2 cloves garlic or to taste, minced
• 1/4 teaspoon salt or to taste
• 3 tablespoons olive oil
• 2 large shallots sliced
• 3 tablespoons red wine vinegar
• 1 teaspoon dijon mustard
• 1 x black pepper freshly ground, to taste
• 6 cups arugula (roquette)
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated shaved or grated

1. Bring a large pot of water to a boil.
2. Cook ravioli until tender, about 8 minutes.
3. Meanwhile, heat oil in a small skillet over medium heat.
4. Add the garlic and shallots and cook, stirring constantly, until just beginning to brown, 3 minutes.
5. Add vinegar, mustard and pepper, and stir well, remove from the heat.
6. Drain the ravioli well.
7. Transfer in a large bowl with arugula and the dressing, toss until well coated.
8. Sprinkle cheese over pasta.
9. Serve warm.

ravioli cheese, garlic, salt, olive oil, shallots, red wine vinegar, mustard, black pepper, arugula, parmesan

Taken from recipeland.com/recipe/v/cheesy-ravioli-arugula-parmesan-51844 (may not work)