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 there 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.
from Everyday Pasta
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.