Tuesday, February 26, 2008

Prosciutto Ravioli

So, I thought I was being really creative with my dinner tonight. I had some prosciutto in the fridge and saw wonton wrappers on sale at the store last week, so I thought, "Cool, I'll use the wonton wrappers and make my own raviolis with prosciutto and some ricotta." Then I was reading through a Giada De Laurentis cookbook (Everyday Pasta) and saw a recipe for prosciutto raviolis using wonton wrappers. I was so bummed...I thought I'd had this great original idea, but really it was something I just tucked away in the back of my head. Lame! Oh well. Here's the recipe:

Prosciutto Ravioli
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.


I'm using lowfat ricotta and some Egg Beaters instead of egg yolks. I also only have half a package of spinach, and I have parmesan not pecorino. This is my first attempt making something like this, so we'll see how it turns out!

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