- 4
- 30 mins
- 45 mins
Ingredients
- Options:
- 1/2 (15-ounce) container whole milk ricotta cheese
- 1/2 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
- 2 ounces thinly sliced prosciutto, chopped (or bacon)
- 1/2 cup onion or shallot, chopped
- 1 large egg yolk
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup Parmesan cheese
- 24 wonton wrappers
- 1/2 cup (1 stick) butter
- 1 teaspoon dried oregano
- Freshly grated pecorino
- Sundried tomatoes
- Nutmeg
Preparation
Step 1
Whisk the ricotta, spinach, prosciutto, egg yolks, parmesan, nutmeg, 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.