My dear husband bought me a new cookbook this past weekend, Everyday Pasta by Giada De Laurentiis. Sadly, I was under the weather and couldn’t dive into it right away. But today, I finally got the chance! Knowing my passion for pasta, he picked the perfect book, and it did not disappoint.
Since I’m just recovering from a stomach bug, I didn’t want anything too heavy, so I found a recipe that fit the bill perfectly. Instead of homemade pasta, this dish uses wonton wrappers, which are light and significantly cut down on prep time. The result? A delightful ravioli that’s quick, easy, and satisfying.
I made some slight modifications to enhance the flavors, adding a bit of lemon juice to the butter sauce for an extra pop of freshness. My husband suggested incorporating shredded chicken next time, which I think would be an excellent addition.
From start to finish, this recipe took just an hour, with only five minutes of actual cooking time. If you prep ahead, it makes for a speedy and light pasta dinner.
Why You’ll Love This Prosciutto Ravioli Recipe
Quick & Easy: Using wonton wrappers eliminates the need for homemade pasta.
Light yet Satisfying: The delicate balance of ricotta, spinach, and prosciutto makes for a flavorful but not overly heavy dish.
Customizable: Easily add shredded chicken or swap out ingredients to make it your own.
Ingredients
For the Ravioli:
1 tub (454g) whole ricotta cheese
1 package frozen spinach, squeezed and drained
4 oz thinly sliced prosciutto, chopped
3/4 tsp salt
1/2 - 1 tsp freshly ground black pepper
2 large egg yolks
48 square wonton wrappers
For the Sauce:
1/2 cup butter
1 tbsp dried oregano (or 3 tbsp fresh, finely chopped)
Juice of 1/2 small lemon (my own addition)
Grated Parmesan or Pecorino cheese for garnish
Directions
Step 1: Prepare the Filling
In a mixing bowl, combine ricotta, spinach, prosciutto, salt, pepper, and egg yolks. Mix until smooth. Using a stand mixer or hand mixer makes this process even easier.
Step 2: Assemble the Ravioli
Lay out the wonton wrappers on a clean surface.
Place 1 teaspoon of filling onto each wrapper.
Brush the edges of the wrapper lightly with water.
Fold each wrapper into a triangle and press the edges firmly to seal.
Arrange the ravioli on a cookie sheet as you work. This step can be done ahead of time—simply cover and refrigerate until ready to cook.
Step 3: Cook the Ravioli
Bring a large pot of salted water to a gentle boil.
Drop in the ravioli, cooking in batches for 2-3 minutes, or until they float to the surface.
Remove with a slotted spoon and transfer to a serving dish.
Step 4: Make the Butter Sauce
In a pan over low heat, melt the butter.
Stir in oregano and lemon juice.
Drizzle over the cooked ravioli.
Finish with freshly grated Parmesan or Pecorino cheese.
Pro Tips for Perfect Ravioli
Prevent Dry Edges: Keep a damp towel over the wonton wrappers while assembling to prevent them from drying out.
Seal Well: Ensure the edges are tightly sealed to prevent filling from leaking during cooking.
Avoid Overcooking: Wonton ravioli cook quickly—remove them as soon as they float to the top.
Serving Suggestions
Pair this light ravioli dish with:
A crisp white wine like Sauvignon Blanc or Pinot Grigio.
A fresh side salad with arugula and balsamic vinaigrette.
Garlic bread for a bit of crunch on the side.
Final Thoughts
This Prosciutto Ravioli is a quick and delicious alternative to traditional homemade pasta, making it perfect for weeknight dinners or special occasions. The addition of lemon juice brightens the butter sauce, adding a fresh contrast to the creamy, savory filling.
Next time, I’ll be trying it with shredded chicken for a heartier variation! Have you made a similar ravioli before? Let me know how it turned out and if you made any tweaks—I’d love to hear your take!
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