Ricotta, prosciutto, and cantaloupe ravioli in habanero cantaloupe sauce

I needed to recover from last night's Chinese fried food-a-thon with something light. I was sitting at my computer thinking up recipes. "I have all of these wonton wrappers to use up. I should make ravioli. And I have some prosciutto. What goes with prosciutto? Cantaloupe!" And then things started to get a little bizarre.

In the end, this is what I came up with. It's a little "outside the box," but you've got a little sweet (cantaloupe), salty (prosciutto), cheesy (ricotta), and spicy (habanero). And, actually, very tasty!

Sauce

12 oz. cantaloupe, roughly diced 1 dried habanero pepper, stem removed, diced salt and pepper

Heat a small saucepan over medium heat. Add the cantaloupe and dried pepper. Reduce head to a simmer.

Note: 1 dried habanero will make a really spicy sauce. I thought it was good, but it really is hot. You may only want half. Or less. And be careful handling the peppers.

Simmer for about a half hour until it looks something like applesauce. Very spicy applesauce. Purée with a stick blender to make a smoother sauce.

Salt and pepper to taste.

Ravioli

2.0 oz. cantaloupe, cut into 1/8" dice 0.7 oz. prosciutto, diced (2 slices) 2.0 oz. ricotta cheese salt and pepper 24 wonton wrappers (or 6 egg roll wrappers, cut into quarters)

Combine the first four ingredients. Season with salt and pepper. It should be possible to make a dozen ravioli.

Moisten the edges of the wonton wrappers, add a small amount of filling, and press the edges to make ravioli.

Heat a large pan of boiling salted water. Cook the ravioli for about 2 minutes.

Drain, plate, spoon some sauce over the ravioli, and serve.

Serves 2 as a light meal or large appetizer.