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 Tiana'sFuture
Wyoming
on April 04, 2011
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Great recipe! A little salty, though, and 4 minutes was much too long to cook. The ravioli fell apart. Otherwise, amazing recipe! I'll definately use it again!
By fen527
on December 28, 2010
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Mine fell apart and came out too soft. The filling was ok--needed more salt. I might try it again.
By heckcharlene_12...
Hanford, 43
on August 04, 2010
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My family ask me to make this recipe often. My grand children are picky eaters and they love it. My daughter-in-law does not cook and she helped me make the ravioli that is how easy it was to make. Great Recipe.
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