Prosciutto Ravioli – ravioli made with wonton wrappers and filled with spinach and prosciutto. The ravioli are served with a simple oregano butter on top.
I think I chose very well when I ordered the cookbooks I ordered. I have already fallen in love with David and Dorie, Giada is following closely behind. (What can I say – I love sugar and sweets, so of course those cookbooks are going to be my favorites!!)
I decided to try out one of Giada’s recipes this weekend, and her prosciutto ravioli recipe stood out to me from the beginning. I have a hard time finding prosciutto (sad, huh!!) and I happened to find some last week, so I put it to good use in this recipe.
The recipe itself was very easy, but a little bit time consuming. I can’t imagine how long it would take to make ravioli from complete scratch!!
I love that she used wonton wrappers for this. I would have to say that these were good enough to eat on their own, without the butter sauce on top, but I did add the butter sauce to mine. I kept the sauce separate to serve on the side because I knew my husband would want marinara on his.
I should have halved the recipe like I usually do, but this gave us some good leftovers for lunches this week. I did have some for lunch today, and I think the leftovers may even be better than when they were first made, although they did stick together quite a bit. I want to try this recipe again some day and experiment with the fillings – different cheeses, meat, etc.
This is the perfect recipe for people who want to try their hand at homemade ravioli, but aren’t quite ready to make the pasta from scratch.
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Prosciutto Ravioli – ravioli made with wonton wrappers and filled with spinach and prosciutto.
- 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
- 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.
from Everyday Pasta