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.
By clicking the continue button below, you will be redirected to the web portal of our affiliate, and you agree that any personal information that you provide through the web portal (including any sensitive personal information therein) may be used by us and our affiliate in accordance with our Privacy Policy.
