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1
Combine the prosciutto, spinach, ricotta, egg yolk, salt and pepper in a small bowl.
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2
Mix the cornstarch with a couple of tablespoons of cold water in a small dish.
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3
Place six or so wonton skins on work surface. Keep remaining skins covered. Place a gently rounded teaspoonful of the filling in the center of the skin.
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4
Dip your finger in the cornstarch mix (stir it up, as it will settle) and wet two edges of the skin. Fold over the other two edges to form a triangle. Try to keep the filling centered, as if it spreads to the edges, you won't be able to get a good seal.
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5
Continue until all skins are used up. Depending on the exact size of your wonton skins, you may end up with more or fewer ravioli.
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6
Heat a large pan of salted water to boiling. Reduce the heat so that the water is simmering and not at a full boil. Drop the ravioli in one by one. They will take no more than two or three minutes to cook. Don't crowd the pan, cook in batches. Remove with strainer and drain well.
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7
Serve with your favorite pasta sauce. I like to use recipe #64635. I would not use a typical marinara. Garnish with parmesan cheese, if desired.
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8
Note1: Delis often sell prosciutto ends for a fraction of what sliced prosciutto costs. That's what I buy to make this and other dishes calling for chopped prosciutto.
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9
Note2: These freeze very well. Freeze in a single layer and then package in appropriate container. Do not thaw; they will take app. 3 to 4 minutes to cook.
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10
Note3: These can also be used for a first course, three or four per serving.
