Prosciutto Ravioli

Name: Prosciutto Ravioli
Ingredients: 1 (15-ounce) container whole milk ricotta cheese; 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry; 4 ounces thinly sliced prosciutto, chopped; 2 large egg yolks; 3/4 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 48 wonton wrappers; 1/2 cup (1 stick) butter; 1 1/2 teaspoons dried oregano; Freshly grated pecorino

10 ingredients

16 steps

Ingredients

1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
4 ounces thinly sliced prosciutto, chopped
2 large egg yolks
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
48 wonton wrappers
1/2 cup (1 stick) butter
1 1/2 teaspoons dried oregano
Freshly grated pecorino

Directions

1

Whisk the ricotta, spinach, prosciutto, egg yolks, salt, and pepper in a medium bowl to blend.
2

Place 1 tablespoon of the ricotta filling in the center of a wonton wrapper.
3

Brush the edge of the wrapper lightly with water.
4

Fold the wrapper in half, enclosing the filling completely and forming a triangle.
5

Pinch the edges to seal.
6

Transfer the ravioli to baking sheets.
7

Repeat with the remaining filling and wrappers.
8

(Can be prepared up to 2 hours ahead; cover and refrigerate.)
9

Melt the butter in a heavy small skillet over medium heat.
10

Add the oregano and stir 1 minute.
11

Season, to taste, with salt and pepper.
12

Remove from the heat.
13

Working in batches, cook the ravioli in a large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch.
14

Transfer the ravioli to a large shallow bowl.
15

Pour the oregano butter over the ravioli and toss gently to coat.
16

Sprinkle the pecorino over the ravioli and serve.