July 20, 2010

Homemade Ricotta Ravioli.

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.
1 egg.
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.

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