found this in my recipe box, labeled "St. Louis Style Ravioli" with no attribution. Apologies to the long-lost Missouri cook who gave it to me.
* Ravioli soup: Saute an onion and some garlic in a pot. Add carrots and bell peppers and saute a few minutes. Pour in 4 cups stock (chicken or vegetable) and a 28-ounce can of whole tomatoes (chop them first) and their juices. Heat to a simmer. Add 9 ounces frozen cheese or meat ravioli and cook until tender. Serve with grated cheese. You can also add diced zucchini and/or peas when you add the ravioli. Adapted from EatingWell.com.
* Grilled ravioli (I haven't tried this, but it comes from a grill-crazy friend and sounds like it has potential): Dip ravioli in boiling water for about a minute, so they are just soft enough to thread on a skewer. Brush with melted butter or olive oil and grill. Sprinkle with grated cheese and serve.
RAVIOLI WITH ARUGULA & PECORINO
1 pound fresh or frozen cheese ravioli, preferably whole-wheat
1 large clove garlic, peeled and minced
1/2 teaspoon kosher salt
1/4 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
1/2 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.
Yield: 4 servings
Recipe from "EatingWell Fast & Flavorful Meatless Meals" by Jessie Price and the Editors at EatingWell magazine (Countryman Press, 2011).
Marialisa Calta is the author of "Barbarians at the Plate: Taming and Feeding the American Family" (Perigee, 2005). For more information, go to www.marialisacalta.com.
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