Giada’s Prosciutto Ravioli
Source of Recipe
Giada De Laurentiis
Recipe Introduction
Mike liked this a lot. I wasn’t crazy about it and don’t really know why. I didn’t have prosciutto, so I used country ham – that could have affected my opinion. But I also think that there was too much oregano for me. I’d like to give it another try, as well as keeping it to make for Mike another time.
List of Ingredients
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
Recipe
Mix together the ricotta, spinach, prosciutto, yolks, salt and pepper in a bowl. Put one tablespoon [I used slightly less] of the ricotta filling in the middle of a wonton wrapper. Brush the edge of the wrapper with a little water. Fold the wrapper over the filling, forming a triangle and press the edges together. Pinch well to seal. Transfer to a baking sheet lined with parchment paper. Repeat with the rest of the wrappers and filling. This step can be done up to 2 hours ahead of time, just cover and refrigerate the sheet pan.
Bring a large pot of salted water to a boil.
Melt the butter in a small skillet over medium heat. Add the oregano and stir for one minute. Add salt and pepper, to taste. Remove from heat.
Working in batches, place the ravioli in the boiling water just until tender – about 4 minutes per batch. Place in a serving bowl or plates [these are VERY delicate – I put them on individual plates]. When all the raviolis are done, sauce with the oregano butter and sprinkle the pecorino over.
Yield: 6 servings
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