10 ounces frozen chopped spinach, thawed
and 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
1/2 cup (1 stick) butter
1 teaspoons dried sage
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 wrapped.
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
Repeat with the remaining filling and wrappers. (Ravioli can be prepared
up to 2 hours ahead; just cover and chill.)
Bring a large pot of salted water to a boil. Working in batches, cook the ravioli
gently until just tender, stirring occasionally, about 4 minutes per batch.
the ravioli to a large, shallow bowl.
Melt the butter in a small, heavy skillet over medium heat and cook until slightly
browned and aromatic.
Add the sage and stir for 1 minute.
Season to taste with
salt and pepper.
Pour the sage butter over the ravioli and toss gently to coat.