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
- 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.
- Transfer 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.
- Sprinkle with the Pecorino cheese and serve.
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