Arugula Ravioli

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smitten kitchen
Nutrition per serving    (USDA % daily values)
CAL
214
FAT
41%
CHOL
58%
SOD
17%

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Ingredients for 4 servings

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 fresh pasta

1 x egg white beaten with two tablespoons of water to seal ravioli

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