↞ recipe box start page
Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
1 (15 oz) container whole milk ricotta cheese
1 (10 oz) pkg frozen chopped spinach, thawed, squeezed dry
4 oz thinly sliced prosciutto, chopped
2 large egg yolks
3/4 tsp salt
1/2 tsp freshly ground black pepper
48 wonton wrappers
1/2 cup butter
1 1/2 tsp dried oregano
Freshly grated pecorino
Whisk the ricotta, spinach, prosciutto, egg yolks, salt, and pepper in a medium bowl to blend.
Place 1 tbsp 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.
view more member recipes
PROSCIUTTO RAVIOLI
view my recipes
print
save
Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
1 (15 oz) container whole milk ricotta cheese
1 (10 oz) pkg frozen chopped spinach, thawed, squeezed dry
4 oz thinly sliced prosciutto, chopped
2 large egg yolks
3/4 tsp salt
1/2 tsp freshly ground black pepper
48 wonton wrappers
1/2 cup butter
1 1/2 tsp dried oregano
Freshly grated pecorino
Whisk the ricotta, spinach, prosciutto, egg yolks, salt, and pepper in a medium bowl to blend.
Place 1 tbsp 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Prosciutto Ravioli - Giada De Laurentiis
by sgre52160
1 (15-oz) container whole milk ricotta cheese 1 (10-oz) pkg frozen chopped spinach, thawed, squeezed dry 4 oz thinly sliced prosciutto, chopped 2 large egg yolks 3/4 tsp salt 1/2 tsp freshly
by sgre52160
1 (15-oz) container whole milk ricotta cheese 1 (10-oz) pkg frozen chopped spinach, thawed, squeezed dry 4 oz thinly sliced prosciutto, chopped 2 large egg yolks 3/4 tsp salt 1/2 tsp freshly
Sweet Peas With Prosciutto - Piselli Al Prosciutto
by sgre52160
1 lb fresh or frozen green peas 1/4 cup extra-virgin olive oil 2 oz prosciutto, roughly chopped 1 small white onion, minced Kosher salt Freshly ground black pepper, to taste Heat olive
by sgre52160
1 lb fresh or frozen green peas 1/4 cup extra-virgin olive oil 2 oz prosciutto, roughly chopped 1 small white onion, minced Kosher salt Freshly ground black pepper, to taste Heat olive
view more member recipes