I originally found this recipe from Giada here, but we ended up changing it around a bit. Half of it we used prosciutto, and half we didn't (Due to Cyndie being vegetarian). They are pretty time consuming to make, but worth it in the end!
1 container whole milk Ricotta cheese (15 ounces).
About 5 ounces spinach frozen spinach, dried and thawed.
4 ounces prosciutto, thinly chopped.
2 large egg yolks.
48 wonton wrappers.
1/3 cup chopped mushrooms.
2 tsp garlic pepper.
1 tbsp all-purpose seasoning.
3 tsp cut chives.
In a large bowl, mix the ricotta, spinach, prosciutto, egg yolks, mushrooms, and spices to blend.
Place 1 tbsp filling in the center of each wonton wrapper. Brush the edges of the wrappers with egg, and pinch the edges to seal into a square.
In batches, cook the ravioli in boiling, salted water for about 4 minutes each.
Strain, and let dry completely, before serving.
We used a simple Alfredo sauce to go along with it, w/ extra chives, and it went very well together- but a butter sauce would work, also.