Recipes

Bring salted water to a boil in a large pot.

Combine ricotta cheese, coarsley chopped prosciutto, salt, and parsley in a food processor. While the filling is processing, slowly add the egg. Mixture will be quite stiff.

Place a won ton wrapper on your work surface and add a 2 tsp of filling to the center. Moisten the edges of the wonton with water and fold over into a triangle. Remove as much air from the ravioli as possible and press the edges firmly to seal. (I went over the edges with the tines of a fork to prevent leaks).

Add the ravioli to salted boiling water, and cook for approximately 4 minutes, or until the ravioli are floating.

While the ravioli are cooking, melt the butter over medium heat and cook for 3-4 minutes. Once you notice the first hint of browning, shake the pan once or twice. Add sage and cook for 1 minute. Remove from heat and use immediately.

Drain ravioli into a colander, toss with browned sage butter, and serve. Garnish with fresh ricotta, if desired. Makes two entrees (or four sides).