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1
Preheat the oven to 250 degrees F.
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2
Heat the oil in a skillet, over medium heat.
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3
Add the prosciutto and cook until crisp.
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4
Remove and drain on paper towels.
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5
Set aside.
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6
Lightly oil a serving plate with some of the prosciutto crisping oil and put it in a warm oven until ready to serve.
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7
Drain the ricotta of excess moisture in a fine mesh sieve for 10 to 15 minutes.
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8
Bring a large pot of salted water to a boil over medium heat.
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9
Add the peas and blanch them until just tender, about 2 to 3 minutes.
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10
Transfer the peas to an ice water bath, to shock and stop the cooking and preserve the color.
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11
Keep the pot of hot water on the stove to cook the ravioli.
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12
Transfer the peas to a food processor and puree with the drained ricotta and salt and pepper, to taste.
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13
Put a teaspoon (or more depending on wonton size) of the pea mixture in the center of each wonton wrapper; avoid overfilling.
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14
Dampen the inside outer edges of wonton with water and fold, pinching around the borders to ensure that the ravioli is well sealed.
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15
Repeat with the remaining wonton wrappers and filling.
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16
Bring the pot of hot water to a boil over medium heat.
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17
Drop the ravioli, in batches, into the boiling water and cook until tender and the wrapper becomes slightly translucent, about 3 minutes.
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18
With a slotted spoon or skimmer, transfer the cooked ravioli to the lightly oiled serving plate.
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19
Drizzle with lemon infused olive oil and top with crispy prosciutto and a few peas.
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20
Serve immediately.
