Prosciutto Ravioli: The Wonton Wrapper Way

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Making ravioli with wonton wrappers is a really fun and super easy! I’ve made this before and they always turn out great. Even my super-picky father loves these, so I mean it when I say that this is a crowd pleaser!

There’s not much to say about these goodies–they turn out so much lighter and taste so much fresher than a bag of frozen ravioli. And you can customize them as you wish! If someone you’re feeding doesn’t like prosciutto, you can make a few without it! The possibilities are endless and you can be creative! You can add in spinach, ground beef, different cheeses, just to name a few ideas.

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You can find the wonton wrappers in the produce section usually but Whole Foods keeps them in the dairy aisle.

The recipe is adapted from my girl, Giada who I credit with the addition of the prosciutto. Have fun with this! They’ll be delicious no matter how badly you mess them up!

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Ingredients: 

  • 1 (15-ounce) container whole milk ricotta cheese
  • 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 1/2 teaspoons dried oregano
  • Freshly grated pecorino

Directions:

Whisk the ricotta, prosciutto, egg yolks, oregano or Italian seasoning,  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.)

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.

Sprinkle the pecorino over the ravioli and serve.

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4 thoughts on “Prosciutto Ravioli: The Wonton Wrapper Way

  1. Using wonton skins is such a good idea! I think I’ve seen it before but then totally forgot about it. Lately I’ve been wanting to make my own pasta but I don’t have a pasta machine, so this is a good reminder! To the Chinese grocer’s I go! And thanks for popping by my blog! Spreading the foodie love! ❤

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