Prosciutto Ravioli

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.5 cup butter 1 stick
• 2 large egg yolks 
• 1.5 teaspoons oregano dried
• 6 servings pecorino freshly grated
• 4 ounces pancetta thinly sliced chopped
• 0.8 teaspoon salt 
• 15 ounce milk ricotta cheese whole
• 10 ounce pkt spinach frozen dry thawed chopped
• 48  wonton wrappers 

Equipment

• bowl
• frying pan
• baking sheet
• whisk
• pot

Directions

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