Prep 30 mins
Cook 10 mins
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.
- 3 ounces prosciutto, finely chopped
- 5 ounces frozen spinach, thawed and squeezed dry
- 7 1⁄2 ounces ricotta cheese
- 1 egg yolk
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄2 teaspoon cornstarch
- 36 wonton skins
- 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.
Delicious! Can't believe how easy these ravioli were to make and sooo good. I used a basil pesto sauce on top vs. a tomato sauce, but either would be great. Can't wait to make them again and thanks for the tip regarding the simmering vs. boiling water -- it worked great. Made for PRMR, March, 2014.
Sounded SO yummy and so easy to make, that I did not hesitate to double the recipe. I added some minced garlic, some chopped pine nuts and a couple of drops of freshly squeezed lemon juice but otherwise made these exactly to the recipe. The wonton wrappers were extremely easy to work with, and I'll certainly be using them again and experimenting with other fillings. My only warning would be: don't try to overfill them. I knew with my tendency to err on the side of generosity with ingredients such as spinach and prosciutto that I love I'd probably need more than the specified number of wonton wrappers, and I did! I served these topped with Recipe #121093 with a couple of other dishes to my lunch guests and they clearly loved them and also loved the fact that these were reasonably low-fat. I had used a low-fat ricotta for that reason as I find that low-fat varieties of white cheeses in no way compromises the final dish. Anyway the guest were satisfied Thank you so much for sharing yet another delectable dish, duonyte! Made for 1-2-3 Hit Wonders.
Absolutely excellent!! Very easy to make. Everyone loved it!! We also tried baking them at 350 degrees for 10 mins. It becomes a nice spin on the Greek spanokopita appetizer