Russian Veal Ravioli And Arugala

• 1 pkg russian veal peirog (raviolis)
• 1 TB olive oil
• 1 onion, sliced
• 2 carrots, sliced on bias
• 1 zucchini, sliced
• 1 pkg mushrooms, sliced
• 2 cloves of garlic, slivered
• 1 TB herbes de Provence
• 2 TB basalmic vineagar
• salt and pepper to taste
• 3 Tb basalmic vineagar
• 3 Tb olive oil
• 6 cups arugula
• Parmesan Reggiano, grated

1. Boil ravioli according to package directions.
2. While ravioli is cooking, saute vegetables in the olive oil in a very large pan. Start at the top of the list and add the vegetables on at a time as you are slicing them (i.e. cut the inoins and thorw them in the pan. They start cooking while you are slicing the carrots etc.) Continue with all ingredients through the herbes de Provence. Cook until they start browning.
3. When ravioli are done add them to the saute pan. Add basalmic vinegar. Salt and papper to taste.
4. While ravoili are sauteeing. Mix together basalmic and olive oil. Dress the arugula and place in a large bowl.
5. Dump the ravioli mixture on top.
6. Serve with parmesan.

veal, olive oil, onion, carrots, zucchini, mushrooms, garlic, tb herbes, tb, salt, basalmic vineagar, olive oil, arugula, parmesan reggiano

Taken from www.epicurious.com/recipes/member/views/russian-veal-ravioli-and-arugala-1208648 (may not work)