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arugula ravioli

arugula ravioli Recipe

  • 2 tablespoons olive oil
  • 2 large shallots, finely chopped
  • 2 garlic cloves, minced
  • 8 ounces arugula, washed, dried, coarse stems removed and coarsely chopped
  • 3 tablespoons breadcrumbs measured from 2 slices or one half of a roll, pulsed in the food processor until reduced to soft crumbs
  • 1/3 cup finely grated Romano cheese
  • Salt and pepper to taste
  • 1 egg yolk (reserve egg white for sealing)
  • 1 half-batch of
  • or1 package of wonton wrappers
  • 1 egg white beaten with two tablespoons of water to seal ravioli
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