Prosciutto Ravioli

TOTAL TIME: 45 min
Prep: 30 min
Inactive Prep: --
Cook: 15 min
YIELD: 6 servings
LEVEL: Intermediate

ingredients

  • 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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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.

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  • on March 14, 2012

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    This was so yummy! I opted to take out the prosciutto and added onion and tons of garlic instead. And make sure you do put the assembled ravioli on to a baking sheet...they are uber sticky!

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  • on March 11, 2012

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    These are great and I served them with scallops

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