Prosciutto Ravioli

By á-174942

Ingredients

• 1 container whole milk ricotta cheese - (15 oz)
• 1 package frozen chopped spinach - (10 oz) 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 butter - (1 stick)
• 1 1/2 teaspoons dried oregano
• Freshly-grated pecorino

Preparation

Step 1

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

Place 1 tablespoon of the ricotta filling in the center of a wonton wrapper. Brush the edge of the wrapper lightly with water. Fold the wrapper in half, enclosing the filling completely and forming a triangle. Pinch the edges to seal. Transfer the ravioli to baking sheets. Repeat with the remaining filling and wrappers. (Can be prepared up to 2 hours ahead; cover and refrigerate.)

Melt the butter in a heavy small skillet over medium heat. Add the oregano and stir 1 minute. Season, to taste, with salt and pepper. Remove from the heat.

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

Pour the oregano butter over the ravioli and toss gently to coat. Sprinkle the pecorino over the ravioli and serve.

This recipe yields 6 servings.