Saturday, July 02, 2005

Prosciutto Ravioli

Prosciutto Ravioli(Adapted from Everyday Italian)

15 ounces ricotta cheese
10 ounces frozen chopped spinach, thawed, squeezed dry
4 ounces prosciutto, chopped
2 large egg yolks
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
48 square wonton wrappers
Freshly grated parmesan

In a medium bowl, whisk together ricotta, spinach, prosciutto, egg yolks, salt, and pepper.

Place 1 tablespoon of the filling in the center of a wonton wrapper. Keep the others covered so they do not dry out. Brush the edge of the wrapper lightly with water. Fold the wrapper in half, forming a triangle, and pinch the edges to seal. Transfer the ravioli to baking sheets and keep covered. Repeat with the remaining filling and wrappers.

Working in batches, cook the ravioli in a large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch. Sprinkle with parmesan and serve with your favorite sauce

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