2 shallots, chopped
2/3 cup crumbled ricotta salata cheese
2/3 reduced-fat ricotta cheese
½ cup chopped fresh parsley
1 ½ tsp. freshly grated lemon zest
1 tsp. cracked black pepper, divided
1 large egg, separated
34 won-ton wrappers, halved
2 tbs. olive oil, divided
1 tbs. butter
½ each small red, yellow, green bell peppers, chopped
2 slices imported prosciutto, sliced
2 tbs. fresh chopped sage
1. Coat pan with vegetable spray. Heat over high heat; add shallots. Cook, stirring, 2 minutes, until lightly browned; let cool .
2. In bowl, combine next five ingredients with egg yolk. Place 1/2 heaping teaspoon of mixture onto top half of each wrapper. Brush edges with beaten egg white; fold in half and seal with tines of fork.
3. Cook "ravioli" 2 minutes in boiling water; drain. In skillet over medium-high heat, cook remaining ingredients. Toss with ravioli.
4. Place on rack set in roasting pan; roast 30-35 minutes. Work time: 35 min. Total time: 1 hr and 20 min.