Save Recipe Print
45 min
30 min
15 min
6 servings



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.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Fried Ravioli

Recipe courtesy of Giada De Laurentiis

Supreme Ravioli Pizza Bake

Recipe courtesy of Food Network Kitchen

Camembert & Prosciutto Tartines

Recipe courtesy of Ina Garten

Arugula-Prosciutto Pizza

Recipe courtesy of Food Network Kitchen

Primavera With Prosciutto, Asparagus and Carrots

Recipe courtesy of Ted Allen

Prosciutto Ravioli

Recipe courtesy of Giada De Laurentiis

Fresh Pea Ravioli with Crispy Prosciutto

Recipe courtesy of Claire Robinson

Browse Reviews By Keyword

          Latest Stories