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Spinach Prosciutto Ravioli

SPINACH PROSCIUTTO RAVIOLI

i've wanted to try making ravioli with wonton skins for some time now and came up with this recipe, which combines a number of favorite ingredients. i think it worked out quite well, and hope you agree. servings is a guess.

Time: 40 minutes

Steps:

  • combine the prosciutto , spinach , ricotta , egg yolk , salt and pepper in a small bowl
  • mix the cornstarch with a couple of tablespoons of cold water in a small dish
  • place six or so wonton skins on work surface
  • keep remaining skins covered
  • place a gently rounded teaspoonful of the filling in the center of the skin
  • dip your finger in the cornstarch mix and wet two edges of the skin
  • fold over the other two edges to form a triangle', "try to keep the filling centered , as if it spreads to the edges , you won't be able to get a good seal", 'continue until all skins are used up
  • depending on the exact size of your wonton skins , you may end up with more or fewer ravioli
  • heat a large pan of salted water to boiling
  • reduce the heat so that the water is simmering and not at a full boil
  • drop the ravioli in one by one
  • they will take no more than two or three minutes to cook', "don't crowd the pan , cook in batches", 'remove with strainer and drain well
  • serve with your favorite pasta sauce
  • i like to use recipe #64635
  • i would not use a typical marinara
  • garnish with parmesan cheese , if desired', "that's what i buy to make this and other dishes calling for chopped prosciutto", 'freeze in a single layer and then package in appropriate container
  • do not thaw
  • they will take app
  • 3 to 4 minutes to cook


spinach prosciutto ravioli image

Number Of Ingredients: 8

Ingredients:

  1. prosciutto
  2. frozen spinach
  3. ricotta cheese
  4. egg yolk
  5. salt
  6. fresh ground black pepper
  7. cornstarch
  8. wonton skins


PROSCIUTTO RAVIOLI

Recipe From epicurious.com

Yield 6 servings

Steps:

  • 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 wrapper. 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. Transfer the ravioli to a baking sheet. Repeat with the remaining filling and wrappers. (The ravioli can be prepared up to 2 hours ahead; cover and refrigerate.)
  • Bring a large pot of salted water to a boil. Working in batches, cook the ravioli 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. Add the oregano and stir for 1 minute. Season to taste with salt and pepper. Pour the oregano butter over the ravioli and toss gently to coat. Sprinkle with the Pecorino cheese and serve.


Prosciutto Ravioli image

Number Of Ingredients: 10

Ingredients:

  • 1 (15-ounce) container whole-milk ricotta cheese
  • 1 (10-ounce) package frozen chopped spinach, thawed, 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) unsalted butter
  • 1 1/2 teaspoons dried oregano
  • Freshly grated Pecorino cheese


COLORFUL SPINACH AND PROSCIUTTO SIDE

Great colorful side dish that's easy to make and bursting with flavor. You can also sprinkle some of your favorite Italian cheese on top when finished.

Recipe From allrecipes.com

Provided by KeriLee

Time 20m

Yield 4

Steps:

  • Heat the oil in a large skillet over medium-low heat. Add the spinach, prosciutto, red peppers and artichoke hearts. Season with garlic powder. Cook and stir for 15 minutes, until heated through.


Colorful Spinach and Prosciutto Side image

Number Of Ingredients: 6

Ingredients:

  • 2 tablespoons olive oil
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 4 ounces thinly sliced prosciutto, chopped
  • 1 (4 ounce) jar roasted red peppers, drained and chopped
  • 1 (6.5 ounce) jar artichoke hearts, drained and sliced
  • 1 tablespoon garlic powder


PROSCIUTTO RAVIOLI (GIADA)

Recipe From epicurious.com

Steps:

  • 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 wrapper. Brush the edge of the wrapper lightly with water. Fold the wrapper in half point to point. Pinch the edges to seal. Transfer the ravioli to a baking sheet. (The ravioli can be prepared up to 2hrs ahead; cover and refrigerate)> Bring a large pot of salted water to boil. Working in batches, cook the ravioli until just tender, stirring occasionally - about 4 minutes per batch. Transfer the ravioli to a large shallow bowl. Melt butter in a small heavy skillet over medium heat. Add oregano and stir for 1 minute. Pour the oregano butter over the ravioli and toss gently to coat. Sprinkle with Pecorino cheese and serve


PROSCIUTTO RAVIOLI (GIADA) image

Number Of Ingredients: 10

Ingredients:

  • 1 (15oz) container of whole milk ricotta cheese
  • 1 (10oz) package of frozen chopped spinach, thawed, squeezed dry
  • 4oz of thinly sliced prosciutto, chopped
  • 2 large egg yolks
  • 3/4 teaspoon of salt
  • 1/2 teaspoon of freshly ground black pepper
  • 48 square wonton wrappers
  • 1/2 cup (1 stick) of unsalted butter
  • 1 1/2 teaspoons of dried oregano
  • freshly grated Pecorino cheese


SPINACH RAVIOLI BAKE

This entree is unbelievably simple to prepare yet tastes delicious. The fact that you use frozen ravioli-straight from the bag without boiling or thawing-saves so much time.-Susan Kehl, Pembroke Pines, Florida

Recipe From tasteofhome.com

Provided by Taste of Home

Time 45m

Yield 6 servings.

Steps:

  • Place 1 cup spaghetti sauce in a greased shallow 2-qt. baking dish. Top with half of the ravioli, mozzarella cheese, spinach and Parmesan cheese. Repeat layers. , Bake, uncovered, at 350° for 40-45 minutes or until heated through and cheese is melted.


Spinach Ravioli Bake image

Number Of Ingredients: 5

Ingredients:

  • 2 cups spaghetti sauce
  • 1 package (25 ounces) frozen sausage ravioli or ravioli of your choice
  • 2 cups shredded part-skim mozzarella cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup grated Parmesan cheese


RAVIOLI WITH PROSCIUTTO, ROMA TOMATO AND SAGE

A few weeks ago there was a post on the message boards asking "Of all of your creations, what recipe are you the most proud of?" I want to change my answer to this one!! I had a moment of brillance last night when I started dinner and this recipe is the end result. I really enjoyed eating this and felt like I had created a very simple but extremely tasty dinner. I hope whomever decides to try it enjoys it as much as we did!!

Recipe From food.com

Provided by Malriah

Time 30m

Yield 3 serving(s)

Steps:

  • Put a pot of salted water on to boil.
  • Melt butter in a large skillet over medium to medium/high heat.
  • Add prosciutto and let cook for 5 minutes.
  • Add chopped roma tomatoes and cook for 4 more minutes.
  • Add chopped sage and pepper.
  • Add your ravioli to the boiling water.
  • Add heavy cream to your tomato/prosciutto mixture and stir well.
  • Bring just to a boil and lower heat to a high simmer.
  • As ravioli begin to float, scoop them out of the pot and add to the skillet with the sauce mix.
  • Add cheese and gently toss to coat.
  • Serve with a green salad and garlic breadsticks.


Ravioli with Prosciutto, Roma Tomato and Sage image

Number Of Ingredients: 8

Ingredients:

  • 2 lbs meat ravioli or 2 lbs cheese ravioli, fresh or frozen (I use meat)
  • 4 tablespoons butter
  • 2 ounces prosciutto, chopped fine
  • 2 tablespoons fresh sage (do not use dried!)
  • 3 roma tomatoes, diced
  • 1/4 teaspoon fresh ground black pepper (or to taste)
  • 1 cup heavy cream
  • 3 tablespoons freshly grated romano cheese


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