Prep. time: 20 minutes
Cooking time: Approx. 4 minutes per batch
- 1 (15 oz.) container whole-milk ricotta (I use a lite/skim ricotta to make the meal a little less fattening)
- 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
- 4 oz. thinly sliced prosciutto, chopped
- 2 large egg yolks
- 3/4 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 48 square wonton wrappers
- 1/2 cup (1 stick) unsalted butter (I use a little less to make the dish a little healthier)
- 1 1/2 tsp. dried oregano
- Grated Parmesan cheese
- Extra virgin olive oil
Whisk or stir the spinach, prosciutto, ricotta, egg yolks, salt, and pepper in a medium bowl to blend. Place approx. 1 tbsp. of the mixture in the center of a wonton wrapper. Brush the edge of the wrapper lightly with water, then fold the wrapper in half, point to point, closing the wrapper completely and forming a triangle. Pinch the edges together to seal, then transfer the ravioli to a baking sheet. Repeat until all the wrappers and/or filling is gone, placing each ravioli on the baking sheet as you go along.
Bring a large pot of salted water to a boil. Working in batches, cook ravioli until tender (about 4 minutes per batch), stirring occasionally. Place cooked ravioli in a large shallow dish. Drizzle them with a little olive oil and toss them gently every so often to keep them from sticking to each other. Cover the dish as you go along adding to it so the ravioli stays warm.
Melt the stick of butter in a small skillet over medium heat, then add the oregano, stirring to blend. Add salt and pepper, to taste. Pour the mixture over the ravioli and toss them gently so they're all coated. Sprinkle with Parmesan cheese and serve.
These ravioli are packed with flavor and very filling! The wonton wrappers are tender, the prosciutto adds a delicious saltiness to the dish, and the oregano-butter sauce is light and doesn't overpower the other flavors in the dish. The ravioli reheats wonderfully and you could easily substitute in beef, chicken, or other meat (though you'll need to cook it a little first) in place of the prosciutto and try a different sauce, like pesto or marinara.