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; 114 grams (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; 48 wonton wrappers

Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Prosciutto Ravioli at home. This recipe makes 6 servings with 662 calories, 29g of protein, and 43g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in approximately 45 minutes. Head to the store and pick up oregano, butter, milk ricotta cheese, and a few other things to make it today.

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.

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Oregano

Ravioli

Butter

Sprinkle the pecorino over the ravioli and serve.

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Pecorino

Ravioli

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 114grams

(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 48

wonton wrappers

Recommended wine: Chianti, Verdicchio, Trebbiano

Chianti, Verdicchio, and Trebbiano are my top picks for Ravioli. 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 Cecchi Chianti Classico with a 4 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

Cecchi Chianti Classico

Chianti Classico is the flagship wine of the Cecchi family. The wine is characterized by an intense, ruby red color, which tends towards granite with aging. On the palate, it is harmonized by a dry, full flavor. On the nose, it is full, rich and vinous, characterized by hints of violets.