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Category: Pasta
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. Serves 6
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PROSCIUTTO RAVIOLI - Giada De Laurentiis
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Category: Pasta
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. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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