Source: Sharon (Chase) - Gardenweb Cooking Forum
adapted by http://theresalwaysthyme.blogspot.com/
1/2 cup, prosciutto diced
1 tablespoon olive oil
1 large garlic clove, minced
1 shallot, minced (green onions would do fine)
1 cup ricotta
3/4 cup freshly grated Parmesan
1/2 cup Asiago, grated (optional)
1/2 cup frozen spinach, thawed and squeezed of all the liquid
1 egg
nutmeg
1 package won ton wrappers or fresh pasta
Sauté the prosciutto in the oil just until softened. Add the garlic and shallot. Sauté until soft, but not browned.
In a bowl combine ricotta, parmesan, Asiago, egg, spinach, nutmeg, salt and pepper. Add prosciutto mixture.
Separate wonton wrappers (I used an entire package—50 wrappers). Place a heaping teaspoon of the filling on each won ton wrapper. Wet the edges, fold it over and seal well.
Bring a pot of salted water to the boil. Add raviolis and boil just until they rise to the top. Reduce heat, cook for 2 or 3 minutes. Remove from heat and drain.