These ravioli were super easy and so tasty. I love the use of wonton wrappers rather than making fresh pasta to fresh ravioli a weeknight possibility. It took a bit of time to fill all of them but they were definitely worth it. I only cooked half of these and froze the other half. Hopefully they will taste just as good after being frozen.
The original recipe from Giada de Laurentiis called for 10 ounces of spinach but I only used half due to a whiny husband. In the end, I actually thought it was the perfect amount.
1 (15-ounce) container part skim ricotta cheese
5-ounces frozen chopped spinach, thawed and 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
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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