Raviolis

Ravioli With Arugula and Pecorino (from Eating Well Magazine) 1 lb fresh or frozen cheese ravioli 1 large clove garlic 1/2 tsp kosher salt 1/4 cup extra virgin olive oil 2 large shallots 3 tblspoons red wine vinegar 1 tsp dijon mustard 6 cups arugula 1/2 cup pecorino romano or parmesan cheese