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- Level: Easy
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 321
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 2 g
- Sugar
- 0 g
- Protein
- 12 g
- Cholesterol
- 52 mg
- Sodium
- 623 mg
- Level: Easy
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 321
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 2 g
- Sugar
- 0 g
- Protein
- 12 g
- Cholesterol
- 52 mg
- Sodium
- 623 mg
Ingredients
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.
