arugula ravioli

INGREDIENTS

• 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
• –or–1 package of wonton wrappers
• 1 egg white beaten with two tablespoons of water to seal ravioli