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.
This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.