Wow, what an overwhelmingly busy fall it has been. Between demanding work schedules, school (I’m getting my Masters in Gastronomy from Boston University part-time), the puppy, our new home, and plans with family and friends, the quality time my husband and I have spent together this season has been less than ideal. So this weekend, we made it about us and only us and I’m so glad that we did. We took our puppy to Plum Island in Newburyport, watched movies, went on long walks, and instead of going out to dinner for date night, decided to get in our pjs, pour some wine, and cook a killer meal.
I found this dish while flipping through Giada De Laurentiis’ Everyday Pasta and I can’t tell you how incredibly easy, delicious, and hearty it is. It’s a fun dish to make together too, and takes all of 30 minutes if that. You can also add whatever you want to the ricotta filling, and using wonton wrappers as the ravioli is brilliant. In our case, we followed the recipe exactly and it turned out perfectly.
So change into some comfy clothes, pour yourself an adult beverage, and enjoy!
- 1 (15-ounce) container whole milk ricotta cheese
- 1 (10-ounce) package frozen chopped 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
- 1/2 cup (1 stick) butter
- 1 1/2 teaspoons dried oregano
- Freshly grated pecorino
- 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.)
- Melt the butter in a heavy small skillet over medium heat. Add the oregano and stir 1 minute. Season, to taste, with salt and pepper. Remove from the heat.
- 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.
- Pour the oregano butter over the ravioli and toss gently to coat. Sprinkle the pecorino over the ravioli and serve.
Makes 6 servings.