This is a variation on the ricotta and spinach ravioli recipe from my first book, Everyday Italian. The original is one of my very favorite dishes, but my husband, Todd, never feels completely satisfied with a meatless meal so I came up with this version for him. The prosciutto adds body and a kick of flavor to the ravioli, making it a more substantial, manly dish.

　　

Ingredients

6 servings

　　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 square wonton wrappers

　　1/2 cup (1 stick) unsalted butter

　　1 1/2 teaspoons dried oregano

　　Freshly grated Pecorino cheese

　　

Step 1

Whisk the ricotta, spinach, prosciutto, egg yolks, salt, and pepper in a medium bowl to blend.

　　

Step 2

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 point to point, 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. (The ravioli can be prepared up to 2 hours ahead; cover and refrigerate.)

　　

Step 3

Bring a large pot of salted water to a boil. Working in batches, cook the ravioli until just tender, stirring occasionally, about 4 minutes per batch. Transfer the ravioli to a large shallow bowl.

　　

Step 4

Melt the butter in a small, heavy skillet over medium heat. Add the oregano and stir for 1 minute. Season to taste with salt and pepper. Pour the oregano butter over the ravioli and toss gently to coat. Sprinkle with the Pecorino cheese and serve.

　　Everyday Pasta