Cook chopped spinach in microwave for ~5 mins. Squeeze/drain moisture. Chill in frig.

Dice prosciutto into fine pieces. Chill in frig.

In a medium bowl, whisk the ricotta until smooth. Add prosciutto, chopped spinach, mascarpone, egg yolks and grated Parmesan. Cover and refrigerate at least 30 mins.

Put filling mixture into a piping bag.

Lay 2 sheets of pasta next to each other. Pipe large blobs of the filling to create ~2” circles. Run a wet finger around the fillings. Lift the second sheet of pasta on top and gently mold around the fillings, trying not to leave any air bubbles inside. Use a 3” biscuit cutter to cut ravioli circles out and pinch seams.

Cook ravioli in boiling water for ~3-4 mins.