Prosciutto Ravioli

Name: Prosciutto Ravioli
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoons freshly ground black pepper; 118 milliliters (1 stick) butter; 2 larges egg yolks; 2 teaspoons dried oregano; 6 servings Freshly grated pecorino; 113 grams thinly sliced prosciutto, chopped; 1 teaspoons salt; 425 grams whole milk ricotta cheese; 283 grams package frozen chopped spinach, thawed, squeezed dry; 48 wonton wrappers

Prosciutto Ravioli might be a good recipe to expand your main course recipe box. This recipe makes 6 servings with 594 calories, 26g of protein, and 34g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. It is a rather inexpensive recipe for fans of Mediterranean food. If you have salt, milk ricotta cheese, wonton wrappers, and a few other ingredients on hand, you can make it. To use up the wonton wrappers you could follow this main course with the Mini Apple Pies in Wonton Wrappers as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Watch how to make this recipe.

Whisk the ricotta, spinach, prosciutto, egg yolks, salt, and pepper in a medium bowl to blend.

Ingredients you will need

Prosciutto

Egg Yolk

Ricotta Cheese

Spinach

Pepper

Salt

Equipment you will use

Whisk

Bowl

Place 1 tablespoon of the ricotta filling in the center of a wonton wrapper.

Ingredients you will need

Ricotta Cheese

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.

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Water

Transfer the ravioli to baking sheets. Repeat with the remaining filling and wrappers. (Can be prepared up to 2 hours ahead; cover and refrigerate.)

Ingredients you will need

Ravioli

Equipment you will use

Baking Sheet

Melt the butter in a heavy small skillet over medium heat.

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Butter

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Frying Pan

Add the oregano and stir 1 minute. Season, to taste, with salt and pepper.

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Salt And Pepper

Oregano

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.

Ingredients you will need

Ravioli

Water

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Pot

Transfer the ravioli to a large shallow bowl.

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Ravioli

Equipment you will use

Bowl

Pour the oregano butter over the ravioli and toss gently to coat.

Ingredients you will need

Oregano

Ravioli

Butter

Sprinkle the pecorino over the ravioli and serve.

Ingredients you will need

Pecorino

Ravioli

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 118milliliters

(1 stick) butter 2larges

egg yolks 2teaspoons

dried oregano 6servings

Freshly grated pecorino 113grams

thinly sliced prosciutto, chopped 1teaspoons

salt 425grams

whole milk ricotta cheese 283grams

package frozen chopped spinach, thawed, squeezed dry 48

wonton wrappers

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Monte Bernardi Sa'etta Chianti Classico Riserva with a 4.8 out of 5 star rating seems like a good match. It costs about 44 dollars per bottle.

Monte Bernardi Sa'etta Chianti Classico Riserva

Ruby red in appearance. The aromas are typical for the varietal: elegant, fruity, blackberry, cherry, violet, and mineral notesDry, warm, quite soft on the palate. Tasty, fresh, and slightly tannic with an intense, long finish.