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Ingredients
- 1 15 oz. container part-skim ricotta cheese
- 1 10 oz. package frozen spinach, thawed
- 4 oz. thinkly sliced prosciutto, chopped
- 2 egg yolks
- 3/4 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 48 wonton wrappers
- 1/2 c. (1 stick) real butter
- 1 1/2 tsp. dried oregano
- Freshly grated parmesan cheese
Details
Servings 6
Adapted from foodnetwork.com
Preparation
Step 1
Whisk the ricotta, spinach (squeezed dry), prosciutto, egg yolks, salt and pepper in a medium bowl to blend.
Place 1 tablespoon of the 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 a baking sheet. Repeat with remaining filling and wrappers.
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 parmesan over the ravioli and serve.
Note: Making the ravioli is rather time consuming. Instead of making a smaller batch, freeze what you don't want to use immediately.
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