Arugula Ravioli Recipe

How to make it

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• To Make Filling
• Heat olive oil in a large pan at medium heat. Sauté shallots and garlic for 7 to 10 minutes, until they are soft and translucent, but not brown.
• Add Arugula, turning and stirring it frequently, until it has cooked down, its water has largely evaporated but it hasn’t lost its color — about 3 to 5 minutes.
• Let mixture cool, and then add bread crumbs and Romano cheese. Taste filling and season it as needed with salt and pepper.
• Add the egg yolk, stirring mixture until combined.
• Set aside.
• To Make Ravioli From Wonton Wrappers
• Line 2 baking sheets with heavy-duty foil; spray foil with nonstick spray.
• Place 4 wonton wrappers on work surface; cover remaining wrappers with plastic to prevent drying.
• Lightly brush entire surface of each wrapper with egg white.
• Spoon 1 generous teaspoon filling into center of each wrapper.
• Fold wrappers diagonally in half, forming triangles.
• Press edges firmly to seal.
• Arrange ravioli on prepared sheets.
• Repeat with remaining wrappers and filling.