SPINACH-PROSCIUTTO RAVIOLI
I've wanted to try making ravioli with wonton skins for some time now and came up with this recipe, which combines a number of favorite ingredients. I think it worked out quite well, and hope you agree. Servings is a guess.
Provided by duonyte
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the prosciutto, spinach, ricotta, egg yolk, salt and pepper in a small bowl.
- Mix the cornstarch with a couple of tablespoons of cold water in a small dish.
- Place six or so wonton skins on work surface. Keep remaining skins covered. Place a gently rounded teaspoonful of the filling in the center of the skin.
- Dip your finger in the cornstarch mix (stir it up, as it will settle) and wet two edges of the skin. Fold over the other two edges to form a triangle. Try to keep the filling centered, as if it spreads to the edges, you won't be able to get a good seal.
- Continue until all skins are used up. Depending on the exact size of your wonton skins, you may end up with more or fewer ravioli.
- Heat a large pan of salted water to boiling. Reduce the heat so that the water is simmering and not at a full boil. Drop the ravioli in one by one. They will take no more than two or three minutes to cook. Don't crowd the pan, cook in batches. Remove with strainer and drain well.
- Serve with your favorite pasta sauce. I like to use recipe #64635. I would not use a typical marinara. Garnish with parmesan cheese, if desired.
- Note1: Delis often sell prosciutto ends for a fraction of what sliced prosciutto costs. That's what I buy to make this and other dishes calling for chopped prosciutto.
- Note2: These freeze very well. Freeze in a single layer and then package in appropriate container. Do not thaw; they will take app. 3 to 4 minutes to cook.
- Note3: These can also be used for a first course, three or four per serving.
Nutrition Facts : Calories 331.9, Fat 9.6, SaturatedFat 5.3, Cholesterol 81.9, Sodium 634.5, Carbohydrate 45.6, Fiber 2.5, Sugar 0.5, Protein 15.4
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Chamindu Manulitha
chamindu-m38@hotmail.co.uk5 stars!
Searita Bullard
s-b67@hotmail.co.ukThis is a keeper!
rubab bano
rubab.bano@aol.comI'm so glad I found this recipe.
Usman Mubarak
mu@gmail.comThis is one of the best spinach prosciutto ravioli recipes I've ever tried.
Zoumara Suber
s-zoumara96@yahoo.comI would highly recommend this recipe to anyone who loves Italian food.
Zohair Ahmad
ahmad-z34@hotmail.comThis is now my go-to recipe for spinach prosciutto ravioli.
Akash Warma
akashw@gmail.comI'm definitely going to make this again!
fatima khonnar
khonnarfatima64@yahoo.comThis is a great recipe for beginners. It's easy to follow and the results are delicious.
SARکاR AحSAAN
s81@gmail.comThe ravioli were a bit overcooked, but the flavor was still good.
Ramgoti Media
m.r43@yahoo.comThe sauce was a bit too heavy for my taste, but the ravioli were delicious.
Xyz Abc
xyz.abc@hotmail.frThis is a great recipe for a special occasion dinner. It's easy to make and always impresses my guests.
MdAsif Kamal
mdasif@yahoo.comThe spinach and ricotta filling was so creamy and flavorful. I could have eaten it by itself!
Noor Radin
rnoor@yahoo.comI was a bit skeptical about the prosciutto, but it really added a nice salty flavor to the dish.
Muchai Timon
mtimon32@hotmail.co.ukI've made this recipe several times and it always turns out great. The ravioli are tender and flavorful, and the sauce is creamy and delicious.
ALI AHDAN
ali1@hotmail.comThis spinach prosciutto ravioli was a hit with my family! The flavors were perfectly balanced and the pasta was cooked to perfection.