Arugula Ravioli
Photo © Deb Perelman
- 2 tablespoons olive oil
- 2 large shallots, finely chopped
- 2 garlic cloves, minced
- 8 ounces arugula, washed, dried, coarse stems removed and coarsely chopped
- 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–or–1 package of wonton wrappers
- 1 egg white beaten with two tablespoons of water to seal ravioli
- This recipe is vegetarian
- Produce
- Arugula (8 ounces)
- Shallots, large (2)
- Cooking & Baking
- Garlic cloves (2)
- Olive oil (2 tablespoons)
- Salt and pepper (1)
- Pasta & Grains
- Pasta-or, fresh (1 half batch)
- Dairy
- Romano cheese (1/3 cup)
- Refrigerated
- Egg white beaten with (1)
- Egg yolk (1)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published March 29, 2007 (5 years ago).
24 people saved this recipe.
