Minty Pea & Arugula Wonton Ravioli

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1/2 pound peas, fresh or frozen

2 cups loosely packed arugula

1 cup loosely packed fresh mint

1/2 cup grated Parmigiano Reggiano

3 tablespoons heavy cream

Salt and pepper, to taste

72 square or round wonton wrappers

1 egg, lightly beaten with 1 tablespoon water

4 tablespoons unsalted butter

Parmigiano Reggiano shavings, to garnish

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