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I made a batch of homemade ricotta cheese the other night and was completely delighted at the results. Tangy, creamy, yummy… all the good adjectives that end in y!

The fresh ricotta, minus preservatives that you’ll find in ricotta from the grocery store, only has a shelf life of 5 days or so. Over the last few days, I’ve eaten ricotta plain as a snack, tossed some into a bowl of orrechiette with oven-dried tomatoes for dinner, and even dusted it with cocoa and raspberries and called it dessert. Ravioli sounded like the best way to use the remainder before the weekend.

Inspired by a two-minute drive-by of Everyday Italian, we were set on ravioli. My husband thought it was just a wee bit too (gasp!) prosciutto-y and requested that I reduce the amount of prosciutto by half a slice next time and only use 1 1/2 slices. Or I might just increase the amount of fresh ricotta by 1/2 cup and use all 48 won ton wrappers.

Ingredients
1 1/2 cup (12 oz) 2% Ricotta cheese, plus more for garnish
2 slices prosciutto
1/8 tsp salt
black pepper, a few grinds
2 tsp fresh parsley, chopped
1/4 cup egg beater (or 1 egg)
36 won ton wrappers
1 recipe Browned Sage Butter

Bring salted water to a boil in a large “pasta pot.” [continue reading…]