Spinach and Mushroom Ravioli with Prosciutto

You ever buy something with the full intent to use it and then realize it is going to expire soon and you have to use it up and not really in the way your originally intended to?  Well I do all of the time so I get creative.  I sometime buy wonton wrappers with plans to make wontons.  One of two things happens, either I make wontons and have a ton of wrappers left or I get lazy an don't get around to all of the chopping and prep needed for the wontons.  Either way I find myself having to figure out a way to use these or throw them out.  This was a major hit in my house.

Ingredients:

4 oz cremini mushrooms, minced

2 shallots, minced and divided

4 cloves of garlic, minced and divided

5 oz baby spinach

8 oz part skim ricotta

1/2 cup mozzarella cheese, grated

1/4 cup parmesan cheese, grated

1 egg

24 wonton skins

3/4 cup chicken stock

3 oz prosciutto, diced

2 tbsp butter

Salt and pepper

Olive oil

Put water on to boil for pasta in a large pot, season generously with salt.  Heat oil in pan and add mushrooms, season with salt and sauté for 2 minutes.  Add shallots and sauté for 1 more minute and then add garlic and sauté for 30 seconds.  Add spinach, season with salt and pepper and cook until spinach is wilted.  Place in a strainer and allow to cool and drain.

Combine ricotta, parmesan, ricotta, and egg.  Season with salt and pepper.  Stir in cooled spinach mixture.  Layout 12 wonton wrappers on a clean cutting board.  place a heaping teaspoon of cheese mixture in the center of the wonton wrappers.  Dip a finger in a small amount of water and run along two sides of the sides so that when you folds the wrapper the wet will meet two dry sides.  Fold over wrapper and press to seal.  Repeat for remaining 24 wonton wrappers.  To make a quick sauce, heat oil in a sauté pan, add shallots and sauté for 1 minute, add garlic and sauté for 30 seconds longer.  Add in prosciutto and chicken stock and bring to a boil, breaking apart prosciutto.  Cook for 2 minutes and then remove from heat.  Stir in cold butter to thicken.  Lightly boil ravioli until cooked (will float to the surface when done 2-4 minutes) and then serve with sauce.  Please note, if the water is boiling to rapidly, the ravioli may break apart, to gently, they may fall to the bottom and stick.