Dinner was 90% pre-made tonight – Prosciutto Ravioli with Garlic Infused Butter!
These ravioli blew Ben’s and my MIND. At least that’s what I think he was trying to tell me…it was a little hard to hear him with his face buried in garlic butter.
These prosciutto, spinach and cheese ravioli made with wonton wrappers are pre-made then frozen, boiled straight out of the freezer, then dropped in a butter/garlic/olive oil mixture before heading straight to the face.
THEY ARE SO GOOD!
And, say it with me, easy too! ;) The recipe comes from my girl Giada de Laurentiis and only has 5 ingredients (salt & pepper not included…)
First start by making the ravioli filling, which combines low-fat ricotta cheese, chopped prosciutto, spinach, an egg yolk and salt & pepper.
Next, setup the ravioli assembly station, which includes:
1. Ravioli filling
2. Cookie sheet lined with wax paper
3. Dry cutting surface, such as a cutting board
4. Dish of water + pastry brush
5. Plate of wonton wrappers
Wonton wrappers are PERFECT for making homemade ravioli.
They’re usually in the organic/tofu section of the grocery store and are very easy to work with. The only piece of advice I have is to keep the stack covered with a damp paper towel when you’re not working with them, so they don’t get too dry and crack.
Assembly of the ravioli is next. Simply place 1 teaspoon of filling onto the center of each wonton wrapper, wet two edges of the wrapper with water, then fold over and press firmly to seal the ravioli.
Be sure to press around the filling before pressing the edges shut to prevent air pockets!
Lay the ravioli onto the wax-paper lined cookie sheets and either cook them immediately, or place them into the freezer to freeze solid.
After they’re frozen, package them up in freezer bags and keep in the freezer for 5-6 months, or so. Though I doubt they’ll last that long!
When you’re ready to cook, boil a big pot of water and gently add the fresh or frozen ravioli. Turn the heat down so the water is just barely boiling, let the ravioli cook until they float to the top, then let them continue to cook for about another minute.
The recipe I followed from Giada suggested that I serve the ravioli with oregano spiced butter, but I’ve got a thing for garlic butter, so I melted 1 Tablespoon each butter and olive oil over medium low heat, then added in 2 cloves smashed garlic. This was enough for 15 ravioli which fed both Ben and me.
I let the garlic get golden brown, stirring often so it wouldn’t burn, and turning down the heat when I thought it might.
When the ravioli were cooked, I gently drained them, then slid them into the garlic butter to soak up that sauce.
My mouth is still watering! Garlic infused butter is pretty much the greatest thing ever. A sprinkle of sea salt and freshly cracked black pepper completed the dish perfectly.
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Prosciutto Ravioli with Garlic Infused Butter
Prosciutto Ravioli with Garlic Infused Butter is the most simple, yet stunning pasta dish!
- 1-15oz container 1/3 less fat ricotta cheese
- 1-10oz package frozen chopped spinach, thawed & squeezed dry
- 4 ounces thinly sliced prosciutto, chopped
- 2 egg yolks
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 48 wonton wrappers
- 2 Tablespoons butter
- 2 Tablespoons extra virgin olive oil
- 2 cloves garlic, smashed
- Combine ricotta, spinach, prosciutto, egg yolks, salt and pepper in a large bowl.
- Set up the ravioli assembly station to include: filling, baking sheet lined with wax paper, dry flat surface, dish of water, pastry brush, plate of wonton wrappers.
- Place 1 teaspoon of filling onto the center of each wonton wrapper and wet two edges of the wrapper with water using the pastry brush. Fold the wrapper over and press firmly to seal the ravioli. Press around the filling before pressing the edges shut to prevent air pockets.
- Lay the ravioli onto the baking sheet and either cook them immediately, or place them into the freezer to freeze solid. After they’re frozen, package them up in freezer bags and keep in the freezer for 5-6 months or so.
- If cooking right away, boil a big pot of water and gently add the ravioli. Turn the heat down so the water is barely boiling and cook until the ravioli float to the top, then let them continue to cook for about another minute.
- Meanwhile heat butter and olive oil in a large skillet over medium low heat. Add smashed garlic and let it cook, stirring often so it won't burn. Gently drain the ravioli and slide them into the hot skillet to saute briefly in the garlic butter sauce. You may need to do this in batches depending on how many servings you are making.
- Remove ravioli to a plate and serve.
Slightly adapted from Giada de Laurentiis
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.