Prosciutto Ravioli

Name: Prosciutto Ravioli
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
Cuisine: european
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

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Level: Intermediate
Total: 45 min

Prep: 30 min
Cook: 15 min

Yield: 6 servings

Level: Intermediate
Total: 45 min

Prep: 30 min
Cook: 15 min

Yield: 6 servings

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

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.