Prosciutto Ravioli (Giada De Laurentiis) |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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:
1. Whisk the ricotta, spinach, prosciutto, egg yolks, salt, and pepper in a medium bowl to blend.
2. 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.)
3. 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.
4. 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.
5. Pour the oregano butter over the ravioli and toss gently to coat. Sprinkle the pecorino over the ravioli and serve.
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