Ingredients Jump to Instructions ↓

  1. 1 (15-ounce) container whole milk ricotta cheese

  2. 1 (10-ounce) package frozen chopped spinach , thawed, squeezed dry

  3. 4 ounces thinly sliced prosciutto , chopped

  4. 2 large egg yolks

  5. 3/4 teaspoon salt

  6. 1/2 teaspoon freshly ground black pepper

  7. 48 wonton wrappers

  8. 1/2 cup (1 stick) butter

  9. 1 1/2 teaspoons dried oregano

  10. Freshly grated pecorino

Instructions Jump to Ingredients ↑

  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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