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.
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By lady_wolf2_278476
Hoquiam, WA
on October 09, 2011
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Yum!!! I'm not a spinach person, but I love these little bundles of love. My mom makes them and she is not a person that likes a difficult recipe. I love when she says she wants to make these.
By mimodv_8284600
Montreal, AL
on September 04, 2010
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This recipe is very easy, quick and fast to make.
It looks very pretty in a white plate!
By JBSham
on February 05, 2010
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I'd give this recipe five stars except I care for the texture of the egg roll wrappers. I think its a really great idea when you are short on time though! Also my husband preferred a little less spinach.
The next time I made these I used a basic pasta dough (http://allrecipes.com/Recipe/Basic-Pasta/Detail.aspx and doubled the recipe for the filling except for the spinach. I pulsed the spinach and prosciutto in a food processor so you didn't get chunks of spinach and then just mixed in the rest of the filling ingredients in the food processor.
Then, I rolled out the dough with kitchen aid pasta roller attachments to a setting of 5, and used my ravioli press to make raviolis. You could also just cut out circles or squares like Alton's method if you don't have a press.
If you do a huge batch like that you can freeze them whatever you don't want to make and just pop them into boiling water for a few minutes to cook later on.
I also used sage instead of oregano for the butter sauce.
Every time I make this we get huge compliments! And if I take it from the freezer it's taken me all of about 10minutes to get homemade ravioli onto the table!
Read all 98 reviews