Healthy Diabetes Recipes for Dinner 

Ravioli with Arugula & Pecorino

Elevate frozen ravioli with sizzled garlic and shallots, shaved pecorino and fresh arugula. Serve with: Whole-grain baguette and a light-bodied red wine, such as pinot noir.

Makes: 4 servings, 1 1/4 cups each

Active Time: 20 minutes

Total Time: 20 minutes

INGREDIENTS

1 pound fresh or frozen cheese ravioli, preferably whole-wheat
1 large clove garlic, minced
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil
2 large shallots, 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 (see Tip)

PREPARATION

• 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 the heat.
• Drain the ravioli well. Place in a large bowl and toss with arugula and the dressing. Serve sprinkled with cheese.

TIPS & NOTES

Tip: Use a vegetable peeler to shave curls off a block of hard cheese.

NUTRITION

Per serving: 413 calories; 24 g fat ( 8 g sat , 11 g mono ); 57 mg cholesterol; 34 g carbohydrates; 0 g added sugars; 16 g protein; 2 g fiber; 585 mg sodium; 156 mg potassium.

Nutrition Bonus: Calcium (25% daily value), Vitamin A (19% dv).

Carbohydrate Servings: 2

Exchanges: 2 starch, 1 vegetable, 1 medium-fat meat, 3 fat