Prosciutto Ravioli

Name: Prosciutto Ravioli
Yield: 6 servings
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 square wonton wrappers; 1/2 cup (1 stick) unsalted butter; 1 1/2 teaspoons dried oregano; Freshly grated Pecorino cheese

January 26, 2012

This is a variation on the ricotta and spinach ravioli recipe from my first book, Everyday Italian. The original is one of my very favorite dishes, but my husband, Todd, never feels completely satisfied with a meatless meal so I came up with this version for him. The prosciutto adds body and a kick of flavor to the ravioli, making it a more substantial, manly dish.

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