Best 4 Prosciutto Ravioli Recipes
In the world of Italian cuisine, prosciutto ravioli stands out as a delectable dish that tantalizes taste buds with its harmonious blend of flavors and textures. Whether you are an experienced chef or a home cook seeking to embark on a culinary adventure, this article will guide you through the process of crafting the perfect prosciutto ravioli. From selecting the finest ingredients and mastering the art of making homemade pasta dough to preparing a delectable filling and cooking the ravioli to perfection, we will unveil the secrets behind this celebrated dish.
Check out the recipes below so you can choose the best recipe for yourself!
PROSCIUTTO RAVIOLI
Steps:
- Whisk the ricotta, spinach, prosciutto, egg yolks, salt, and pepper in a medium bowl to blend.
- Place 1 tablespoon of the ricotta filling in the center of a wonton wrapper. Brush the edge of the wrapper lightly with water. Fold the wrapper in half point to point, enclosing the filling completely and forming a triangle. Pinch the edges to seal. Transfer the ravioli to a baking sheet. Repeat with the remaining filling and wrappers. (The ravioli can be prepared up to 2 hours ahead; cover and refrigerate.)
- Bring a large pot of salted water to a boil. Working in batches, cook the ravioli until just tender, stirring occasionally, about 4 minutes per batch. Transfer the ravioli to a large shallow bowl.
- Melt the butter in a small, heavy skillet over medium heat. Add the oregano and stir for 1 minute. Season to taste with salt and pepper. Pour the oregano butter over the ravioli and toss gently to coat. Sprinkle with the Pecorino cheese and serve.
SPINACH-PROSCIUTTO RAVIOLI
I've wanted to try making ravioli with wonton skins for some time now and came up with this recipe, which combines a number of favorite ingredients. I think it worked out quite well, and hope you agree. Servings is a guess.
Provided by duonyte
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the prosciutto, spinach, ricotta, egg yolk, salt and pepper in a small bowl.
- Mix the cornstarch with a couple of tablespoons of cold water in a small dish.
- Place six or so wonton skins on work surface. Keep remaining skins covered. Place a gently rounded teaspoonful of the filling in the center of the skin.
- Dip your finger in the cornstarch mix (stir it up, as it will settle) and wet two edges of the skin. Fold over the other two edges to form a triangle. Try to keep the filling centered, as if it spreads to the edges, you won't be able to get a good seal.
- Continue until all skins are used up. Depending on the exact size of your wonton skins, you may end up with more or fewer ravioli.
- Heat a large pan of salted water to boiling. Reduce the heat so that the water is simmering and not at a full boil. Drop the ravioli in one by one. They will take no more than two or three minutes to cook. Don't crowd the pan, cook in batches. Remove with strainer and drain well.
- Serve with your favorite pasta sauce. I like to use recipe #64635. I would not use a typical marinara. Garnish with parmesan cheese, if desired.
- Note1: Delis often sell prosciutto ends for a fraction of what sliced prosciutto costs. That's what I buy to make this and other dishes calling for chopped prosciutto.
- Note2: These freeze very well. Freeze in a single layer and then package in appropriate container. Do not thaw; they will take app. 3 to 4 minutes to cook.
- Note3: These can also be used for a first course, three or four per serving.
Nutrition Facts : Calories 331.9, Fat 9.6, SaturatedFat 5.3, Cholesterol 81.9, Sodium 634.5, Carbohydrate 45.6, Fiber 2.5, Sugar 0.5, Protein 15.4
PUMPKIN RAVIOLI WITH CRISPY MARGHERITA® PROSCIUTTO
Savory Margherita® Prosciutto, sautéed garlic, mushrooms and pine nuts over sweet pumpkin ravioli in a rich buttery Amaretto sauce.
Provided by Margherita Meats
Categories Trusted Brands: Recipes and Tips Margherita® Meats
Time 33m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Place the pine nuts on a cookie tray, place in oven for 5-8 minutes at 350 until lightly browned.
- Separately, place ravioli in large pot of boiling water, cook to package instructions, about 8-10 minutes. Sift out with large draining.
- Separately, in sauce pan, saute olive oil, garlic and mushrooms for 1-2 minutes. Add Margherita® Prosciutto.
- Saute until garlic and prosciutto are light brown then add Amaretto, allowing it to flame/burn off, then add the butter.
- Once butter is melted, add chicken stock. Reduce heat and simmer for 2-3 minutes. Turn off heat and add baked pinoli nuts.
- Ladle out sauce onto ravioli in pasta dish, garnish with fresh sage (may also fry sage leaves to crispy for garnish).
Nutrition Facts : Calories 4249.9 calories, Carbohydrate 584.8 g, Cholesterol 540.9 mg, Fat 131 g, Fiber 42.1 g, Protein 173.7 g, SaturatedFat 41.3 g, Sodium 2651.8 mg, Sugar 4.5 g
PROSCIUTTO RAVIOLI (GIADA)
Categories Pasta
Number Of Ingredients 10
Steps:
- Whisk the ricotta, spinach, prosciutto, egg yolks, salt, and pepper in a medium bowl to blend Place 1 tablespoon of the ricotta filling in the center of a wonton wrapper. Brush the edge of the wrapper lightly with water. Fold the wrapper in half point to point. Pinch the edges to seal. Transfer the ravioli to a baking sheet. (The ravioli can be prepared up to 2hrs ahead; cover and refrigerate)> Bring a large pot of salted water to boil. Working in batches, cook the ravioli until just tender, stirring occasionally - about 4 minutes per batch. Transfer the ravioli to a large shallow bowl. Melt butter in a small heavy skillet over medium heat. Add oregano and stir for 1 minute. Pour the oregano butter over the ravioli and toss gently to coat. Sprinkle with Pecorino cheese and serve
Tips:
- Choose high-quality ingredients: Use the best prosciutto, cheese, and pasta that you can find. This will make a big difference in the final dish.
- Don't overcook the ravioli: Ravioli should be cooked until they are al dente, or slightly firm to the bite. Overcooked ravioli will be mushy and unpleasant.
- Use a light touch when mixing the ricotta cheese filling: Overmixing the filling will make it tough. Gently fold the ingredients together until they are just combined.
- Season the filling to taste: Taste the filling before you add it to the ravioli. You may need to adjust the seasonings to your liking.
- Seal the ravioli tightly: Make sure that the edges of the ravioli are sealed tightly before you cook them. This will prevent the filling from leaking out.
- Cook the ravioli in a large pot of boiling salted water: This will help to prevent the ravioli from sticking together.
- Serve the ravioli immediately: Ravioli is best served immediately after it is cooked. You can top it with your favorite sauce, such as tomato sauce, pesto, or Alfredo sauce.
Conclusion:
Prosciutto ravioli is a delicious and elegant dish that is perfect for a special occasion. With a few simple tips, you can make this dish at home that will impress your friends and family. So next time you're looking for a special meal, give prosciutto ravioli a try!
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