FoodB

For Christmas we got a pasta machine. We have used it a few times and we must say that the first few times we used it, we were very outmatched. Making your own pasta sheets for raviolis is very difficult because they end up around 4-5 feet long. We are definitely going to keep trying until we get the hang of it.

Jenn was watching Giada on Everyday Italian and she had a recipe for raviolis that used wanton wrappers. Jenn found this very novel and decided to try for herself. Here's the recipe:

Prosciutto Ravioli

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 wonton wrappers
1/2 cup (1 stick) butter
1 1/2 teaspoons dried oregano
Freshly grated pecorino

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 wrapper. Brush the edge of the wrapper lightly with water. Fold the wrapper in half, enclosing the filling completely and forming a triangle. Pinch the edges to seal. Transfer the ravioli to baking sheets. Repeat with the remaining filling and wrappers. (Can be prepared up to 2 hours ahead; cover and refrigerate.)
3. Melt the butter in a heavy small skillet over medium heat. Add the oregano and stir 1 minute. Season, to taste, with salt and pepper. Remove from the heat.
4. Working in batches, cook the ravioli in a large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch. Transfer the ravioli to a large shallow bowl.
5. Pour the oregano butter over the ravioli and toss gently to coat. Sprinkle the pecorino over the ravioli and serve.

Good stuff, and much better than store bought. It takes very little time to make these ahead of time and we even made extra to freeze. The possibilities for filling are pretty much up to what ingredients you have. So instead of buying your raviolis pre-made, try using wanton wrappers.