Cheese Ravioli with Spinach and Pecorino Cheese

Cheese Ravioli with Spinach and Pecorino Cheese

Servings: 4 Preparation: 15 Mins


  • 1 package (24 oz.) Celentano Large Round Cheese Ravioli
  • ¼ cup olive oil
  • 2 garlic cloves, minced
  • 2 large shallots, thinly sliced
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • black pepper to taste
  • ½ teaspoon salt
  • 6 cups spinach or arugula
  • ½ cup Pecorino Romano cheese, shaved


Bring a large pot of water to a boil and cook the ravioli according to the package instructions. Drain and set aside. Heat oil in a sauté pan over medium heat. Add the garlic and shallots and cook 2-3 minutes, stirring often until just starting to brown. Stir in the vinegar, mustard and season with salt and black pepper; remove from the heat. In a large bowl, add the spinach and pour the warm dressing over the top and toss to coat. Divide ravioli among plates and top with some of the spinach salad and sprinkle with the shaved, Pecorino Romano cheese to serve.

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