Prosciutto Ravioli

• 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 (1 stick) butter
• 1 1/2 teaspoons dried oregano
• Freshly grated pecorino

1. Whisk the ricotta, spinach, prosciutto, egg yolks, salt, and pepper in a medium bowl to blend.
2. Place 1 tablespoon of the ricotta filling in the center of a wonton wrapper.
3. Brush the edge of the wrapper lightly with water.
4. Fold the wrapper in half, enclosing the filling completely and forming a triangle.
5. Pinch the edges to seal.
6. Transfer the ravioli to baking sheets.
7. Repeat with the remaining filling and wrappers.
8. (Can be prepared up to 2 hours ahead; cover and refrigerate.)
9. Melt the butter in a heavy small skillet over medium heat.
10. Add the oregano and stir 1 minute.
11. Season, to taste, with salt and pepper.
12. Remove from the heat.
13. Working in batches, cook the ravioli in a large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch.
14. Transfer the ravioli to a large shallow bowl.
15. Pour the oregano butter over the ravioli and toss gently to coat.
16. Sprinkle the pecorino over the ravioli and serve.

milk ricotta cheese, egg yolks, salt, freshly ground black pepper, wonton wrappers, butter, oregano, freshly grated pecorino

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/prosciutto-ravioli-recipe2.html (may not work)