Here’s both the salad and ravioli plated for consumption. Nom nom!
- 2 tablespoons lemon-infused olive oil, plus more for drizzling (I added a little lemon juice to the olive oil.)
- 4 slices prosciutto, cut into thin strips
- 12 ounces fresh whole milk ricotta
- 1 1/2 cups fresh shelled English peas, plus more for garnish (I used frozen peas.)
- Kosher salt and freshly black pepper
- 24 to 36 square wonton wrappers
- Drain the ricotta of excess moisture in a fine mesh sieve for 10 to 15 minutes. Heat oil in a skillet over medium heat.
- Add the prosciutto and cook until crisp. Remove and drain on paper towels. Set aside.
- Lightly oil a serving plate with some of the prosciutto crisping oil and put it in a warm oven until ready to serve. (This is important because the wontons will stick otherwise. It would help to lightly oil between ravioli layers.
- Bring a large pot of salted water to a boil over medium heat. Add peas and blanch until just tender, about 2 to 3 minutes.
- Transfer the peas to an ice water bath, to shock and stop the cooking and preserve the color.
- Keep the pot of hot water on the stove to cook the ravioli.
- Transfer the peas to a food processor and puree with the drained ricotta and salt and pepper, to taste.
- Put a teaspoon (or more depending on wonton size) of the pea mixture in the center of each wonton wrapper; avoid overfilling.
- Dampen the inside outer edges of wonton with water and fold, pinching around the borders to ensure that the ravioli is well sealed.
- Repeat with the remaining wonton wrappers and filling.
- Bring the pot of hot water to a boil over medium heat.
- Drop the ravioli, in batches, into the boiling water and cook until tender and the wrapper becomes slightly translucent, about 3 minutes.
- With a slotted spoon or skimmer, transfer the cooked ravioli to the lightly oiled serving plate.
- Drizzle with lemon infused olive oil and top with crispy prosciutto and a few peas. Serve immediately.