Recipe: Prosciutto Ravioli with Oregano Butter (using wonton wrappers)

PROSCIUTTO RAVIOLI

1 (15 ounce) container whole milk ricotta cheese
1 (10 ounce) package frozen 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 wonton wrappers
FOR THE OREGANO BUTTER:
1/2 cup (1 stick) butter
1 1/2 teaspoons dried oregano
Freshly grated pecorino (for serving)

TO MAKE THE RAVIOLI:
Whisk ricotta, spinach, prosciutto, egg yolks, salt and pepper in a medium bowl to blend.

Place 1 tablespoon of filling in center of wonton wrapper. Brush edge of wrapper with water. Fold wrapper in half, enclosing filling completely and forming a triangle. Pinch the edges to seal.

Transfer ravioli to baking sheets. Repeat with remaining filling and wrappers. (Can be prepared up to 2 hours ahead; cover and refrigerate.)

TO MAKE THE OREGANO BUTTER:
Melt the butter in a small, heavy skillet over medium heat. Add oregano. Stir 1 minute. Season with salt and pepper. Remove from the heat; set aside.

TO COOK THE RAVIOLI:
Working in batches, cook ravioli in a large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch. Transfer to a large, shallow bowl.

TO SERVE:
Pour oregano butter over ravioli and toss gently to coat. Sprinkle with pecorino. Serve.

Makes 6 servings
Source: Giada De Laurentiis, Food Network Unwrapped