PROSCIUTTO RAVIOLI (GIADA)

PROSCIUTTO RAVIOLI (GIADA) image

Categories Pasta

Number Of Ingredients 10

1 (15oz) container of whole milk ricotta cheese
1 (10oz) package of frozen chopped spinach, thawed, squeezed dry
4oz of thinly sliced prosciutto, chopped
2 large egg yolks
3/4 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
48 square wonton wrappers
1/2 cup (1 stick) of unsalted butter
1 1/2 teaspoons of dried oregano
freshly grated Pecorino cheese

Steps:

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 point to point. Pinch the edges to seal. Transfer the ravioli to a baking sheet. (The ravioli can be prepared up to 2hrs ahead; cover and refrigerate)> Bring a large pot of salted water to boil. Working in batches, cook the ravioli until just tender, stirring occasionally - about 4 minutes per batch. Transfer the ravioli to a large shallow bowl. Melt butter in a small heavy skillet over medium heat. Add oregano and stir for 1 minute. Pour the oregano butter over the ravioli and toss gently to coat. Sprinkle with Pecorino cheese and serve