Prosciutto Ravioli in a Oregano or Sage Butter Sauce
15 oz. ricotta cheese
1-10oz. pkg. frozen chopped spinach (thawed & squeezed dry)
4 oz. thinly sliced prosciutto, chopped
2 large egg yolks
¾ tsp. salt
½ tsp. fresh ground pepper
48 wonton wrappers
½ cup butter
3 tsp. fresh oregano or 6 sage leaves
Freshly grated pecorino romano cheese
Whisk together ricotta, spinach, prosciutto, egg yolks, salt, & pepper in a medium bowl to blend.
Place 1 tablespoon of filling in the center of a wonton wrapper. Brush the edge of the wrapper lightly with water. Fold wrapper in half forming a triangle making sure the edges are completely sealed.
Cook the ravioli’s in boiling salted water for 4 minutes (longer if they are frozen) gently transferring to a platter when done. Melt butter with fresh herbs and pour over ravioli’s. Sprinkle with pecorino cheese.