Ingredients
| 16 |
ounce whole milk ricotta cheese |
| 1 |
cup spinach |
| 4 |
slices prosciutto, chopped |
| 2 |
large egg yolks |
| 1/2 |
teaspoon freshly ground black pepper |
| 24 |
wonton wrappers |
Directions
- Whisk the ricotta, spinach, prosciutto, egg yolks, salt, and pepper in a medium bowl to blend.
- Place 1 tablespoon of the ricotta filling in the center of a wonton wrapper. 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. Transfer the ravioli to baking sheets. Repeat with the remaining filling and wrappers. (Can be prepared up to 2 hours ahead; cover and refrigerate.)
- Working in batches, cook the ravioli in a large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch. Transfer the ravioli to a large shallow bowl.
Categories
Appetizers
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