Tuesday, December 19, 2006
In an unusual (in a good way) turn of events, R was inspired to cook dinner this weekend. He watched a Giada DeLaurentiis Everyday Italian episode on the Food Network and decide to try his hand at ricotta, spinach and prosciutto ravioli; not an easy choice for a first meal! It was a huge treat and turned out great (albeit not without much stress and angst emanating from the kitchen). He even adapted the original recipe to substitute an olive oil sauce for an unhealthy butter sauce and added toasted pine nuts for extra flavor.
Ricotta, spinach and prosciutto ravioli adapted from Giada DeLaurentiis
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 olive oil
1 1/2 teaspoons dried oregano
Freshly grated pecorino
Whisk the ricotta, spinach, prosciutto, egg yolks, salt, and pepper in a medium bowl to blend.
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.)
Heat the olive oil 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.
Working in batches, cook the ravioli in a large sauté pan of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch. Transfer the ravioli to a large shallow bowl.
In a small skillet, toast the pine nuts until golden brown and fragrant.
Pour the oregano olive oil over the ravioli and toss gently to coat. Sprinkle the pecorino and pine nuts over the ravioli and serve.