Prosciutto and Spinach Wonton Ravioli

This “Chinese-Italian” dish is the perfect influence of living in between the Little Italy and Chinatown neighborhoods in New York City.  Using wonton wrappers bought at the Chinese market and imported prosciutto from the Italian grocery, this ravioli dish will most likely become my go-to pasta recipe from now on.

Recipe adapted from Pioneer Woman.

Ingredients: one pack of wonton skins, 12 oz whole milk ricotta, 1 1/2 cup grated Parmigiano Reggiano cheese, 2 whole eggs, 1 bunch spinach, 1/4 cup chopped prosciutto, salt and cracked black pepper to taste, olive oil, parsley for garnish

1. Cook the spinach, let it cool, then chop finely.

2. Combine the ricotta, Parmigiano Reggiano, 1 whole egg, spinach, prosciutto, salt and pepper to taste.  This will be the ravioli stuffing.

2. Make an egg wash by mixing the second egg with 3 tablespoons of water.  Place one wonton skin and scoop 1 tablespoon of the stuffing mixture onto the center.

4.  Apply an 1/2″ wide egg wash onto each of the four sides of the skin.  Place a second skin on top, and working from the center, seal the ravioli.

5. To cook the ravioli, boil for 5 minutes.  Since the prosciutto was salty enough, there is no need for a pasta sauce.  A drizzle of olive oil, additional freshly ground black pepper, and parsley leaves for garnish finish up this fantastic dish.

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