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Wednesday, February 20, 2008

Prosciutto Ravioli

This recipe came from a friend and her daughter who saw it being prepared on Food Network by Giada De Laurentiis. They tried it and loved it.
  • 1 - 15 oz. container whole milk Ricotta cheese
  • 1 - 10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
  • 4 oz. thinly sliced Prosciutto, chopped
  • 2 large egg yolks
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 48 Wonton wrappers
  • 1/2 cup butter (1 stick)
  • 1-1/2 teaspoon dried oregano
  • Freshly grated Pecorino cheese

Whisk the Ricotta, spinach, Prosciutto, egg yolks, salt and pepper to blend.

Place 1 tablespoon of Ricotta mixture in the center of each 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. This can be prepared up to 2 hours ahead. Cover and refrigerate.

Working in batches, cook the Ravioli in a large pot of boiling, salted water until just tender, about 4 minutes per batch. Transfer the Ravioli to a large shallow bowl.

Melt the butter in a skillet and add the Oregano and stir 1 minute. Add salt and pepper to taste. Pour the oregano butter over the Ravioli and toss gently to coat. Sprinkle the Pecorino over the Ravioli and serve.

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