Prosciutto Ravioli
Prosciutto Ravioli
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1071
- Total Fat
- 32
- Saturated Fat
- 17
- Carbohydrates
- 153
- Dietary Fiber
- 6
- Sugar
- 0
- Protein
- 41
- Cholesterol
- 175
- Sodium
- 2075
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1071
- Total Fat
- 32
- Saturated Fat
- 17
- Carbohydrates
- 153
- Dietary Fiber
- 6
- Sugar
- 0
- Protein
- 41
- Cholesterol
- 175
- Sodium
- 2075
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
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
- Whisk the ricotta, spinach, prosciutto, egg yolks, salt, and pepper in a medium bowl to blend.
- 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.)
- 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.
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Michelle P.
I have made this recipe twice now, and it is delicious! The raviolis need to be cooked longer than 4 minutes for my taste. We used a metal colander to hold the raviolis down under the water while they cooked, otherwise they seemed to be partly raw no matter how well I stirred them. <div>I plan to use this filling for stuffed shells or lasagna next. </div>
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