Prosciutto ravioli

  • 1 (425g) container whole milk ricotta cheese
  • 1 (280g) frozen chopped spinach, thawed, squeezed dry
  • 110g thinly sliced prosciutto, chopped
  • 2 large egg yolks
  • 3/4 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 48 wonton wrappers
  • 110g butter
  • 1 1/2 tsp dried oregano
  • Freshly grated pecorino
1) The ravioli can be prepared up to two hours ahead; cover and refrigerate after making. Whisk the ricotta, spinach, prosciutto, egg yolks, salt and pepper in a medium bowl to blend.

2) Place one tablespoon of the ricotta filling in the centre 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 a baking sheet. Repeat with the remaining filling and wrappers.

3) Working in batches, cook the ravioli in a large saucepan of boiling salted water until just tender, stirring occasionally, about four minutes per batch. Transfer the cooked ravioli to a large shallow bowl.

4) Melt the butter in a heavy small frying pan over a medium heat. Add the oregano and stir for one minute. Season, to taste, with salt and pepper. Remove from the heat and pour over the ravioli. Toss gently to coat; sprinkle the pecorino over the ravioli and serve.

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