Ravioli (Prosciutto, Spinach and Cheese)

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
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.