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Spinach-Prosciutto Ravioli Recipe

Spinach-Prosciutto Ravioli
Servings: 4

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.

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Spinach-Prosciutto Ravioli. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Spinach-Prosciutto Ravioli in your home. Then, follow these steps below to serve Spinach-Prosciutto Ravioli for your family or friends.


  • 3 prosciutto

  • 5 frozen spinach

  • 7 1/2 ricotta cheese

  • 1 salt

  • 1/4 fresh ground black pepper

  • 1/4 cornstarch

  • 1/2 wonton skins

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Spinach-Prosciutto Ravioli in your home by yourself.

Directions: How to Make Spinach-Prosciutto Ravioli

  1. Combine the prosciutto, spinach, ricotta, egg yolk, salt and pepper in a small bowl.

  2. Mix the cornstarch with a couple of tablespoons of cold water in a small dish.

  3. 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.

  4. Dip your finger in the cornstarch mix (stir it up, as it will settle 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.

  5. 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.

  6. 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., Note1: Delis often sell prosciutto ends for a fraction of what sliced prosciutto costs. That's what I buy to make this and other dishes calling for chopped prosciutto.

  7. Note2: These freeze very well. Freeze in a single layer and then package in appropriate container. Do not thaw; they will take app. 3 to 4 minutes to cook.

  8. Note3: These can also be used for a first course, three or four per serving.

So that brings us to the end of this special Spinach-Prosciutto Ravioli recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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