Ingredients:

-1 (15-ounce) container ricotta cheese
-1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
-4 ounces thinly sliced prosciutto, chopped
-2 large egg yolks
-3/4 teaspoon salt
-1/2 teaspoon freshly ground black pepper
-48 wonton wrappers
-1/2 cup (1 stick) butter
-1 1/2 teaspoons dried oregano
-Freshly grated pecorino

1. Whisk the ricotta, spinach, prosciutto, egg yolks, salt, and pepper in a medium bowl to blend
2. Place 1 tablespoon of the ricotta filling in the center of a wonton wrapper
3. Brush the edge of the wrapper lightly with water
4. Fold the wrapper in half, enclosing the filling completely and forming a triangle
5. Pinch the edges to seal
6. Transfer the ravioli to baking sheets
7. Repeat with the remaining filling and wrappers
8. Melt the butter in a heavy small skillet over medium heat
9. Add the oregano and stir 1 minute
10. Season, to taste, with salt and pepper, and remove from the heat
11. Working in batches, cook the ravioli in a large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch
12. Transfer the ravioli to a large shallow bowl
13. Pour the oregano butter over the ravioli and toss gently to coat
14. Sprinkle the pecorino over the ravioli and serve warm