Prosciutto Ravioli

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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