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Wonton Ravioli with
Browned Sage Butter



  • 15 ounces whole-milk ricotta cheese
  • 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 wrappers
  • 1/2 cup (1 stick) butter
  • 1 teaspoons dried sage
  • Freshly grated Pecorino cheese


  1. Whisk the ricotta, spinach, prosciutto, egg yolks, salt and pepper in a medium bowl to blend.
  2. 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 to seal.
  3. Repeat with the remaining filling and wrappers. (Ravioli can be prepared up to 2 hours ahead; just cover and chill.)
  4. 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.
  5. Transfer the ravioli to a large, shallow bowl.
  6. Melt the butter in a small, heavy skillet over medium heat and cook until slightly browned and aromatic.
  7. Add the sage and stir for 1 minute.
  8. Season to taste with salt and pepper.
  9. Pour the sage butter over the ravioli and toss gently to coat.
  10. Sprinkle with the Pecorino cheese and serve.

Serves 8.


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