I made these the other night. They were delicious and a do-again for sure.
Let's get mixing and eating.
Gathered the ingredients and drained the spinach that I placed in cheesecloth. Dang, there is a-lot-of-liquid in spinach. I probably should have made a healthy drink or something with the liquid...naw.
I mixed up some prosciutto, egg yolks, spinach and ricotta cheese.
Put a scant teaspoon of filling into a wonton wrapper, brushed the edges with water then folded over and sealed closed.
Gently placed into rolling boiling water, just a few at a time so the water won't lose it's boil.
As the ravioli were boiling I melted some butter in a skillet and added Greek oregano. Then I swished the cooked ravioli around in the oregano butter.
Plated and dove in. Didn't even stop for a salad.
Thanks Giada for a great dinner.
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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
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
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.
Printed from FoodNetwork.com on Thu Jul 30 2009
Notes: Giada De Laurentiis
Yield: 6 servings
** Exported from Now You're Cooking! v5.84 **