Best Prosciutto Ravioli Recipes

RAVIOLI WITH PROSCIUTTO, ROMA TOMATO AND SAGE

Steps:

• Put a pot of salted water on to boil.
• Melt butter in a large skillet over medium to medium/high heat.
• Add prosciutto and let cook for 5 minutes.
• Add chopped roma tomatoes and cook for 4 more minutes.
• Add chopped sage and pepper.
• Add your ravioli to the boiling water.
• Add heavy cream to your tomato/prosciutto mixture and stir well.
• Bring just to a boil and lower heat to a high simmer.
• As ravioli begin to float, scoop them out of the pot and add to the skillet with the sauce mix.
• Add cheese and gently toss to coat.
• Serve with a green salad and garlic breadsticks.

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, enclosing the filling completely and forming a triangle. Pinch the edges to seal. Transfer the ravioli to baking sheets. Repeat with the remaining filling and wrappers. (Can be prepared up to 2 hours ahead; cover and refrigerate.)
• Melt the butter in a heavy small skillet over medium heat. Add the oregano and stir 1 minute. Season, to taste, with salt and pepper. Remove from the heat.
• Working in batches, cook the ravioli in a large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch. Transfer the ravioli to a large shallow bowl.
• Pour the oregano butter over the ravioli and toss gently to coat. Sprinkle the pecorino over the ravioli and serve.

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

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.

LEMONY ASPARAGUS-PROSCIUTTO RAVIOLI

Steps:

• Cook ravioli as directed on package, adding asparagus during last 4 minutes of cooking time; drain and rinse.
• Meanwhile, in 1-quart saucepan, cook shallots and prosciutto over medium-high heat 2 to 3 minutes, stirring frequently, until prosciutto is slightly crisp. Remove from skillet; set aside. In same skillet, heat whipping cream and wine over medium heat 4 to 6 minutes, stirring constantly, until slightly thickened.
• Stir in pasta with asparagus, prosciutto mixture and cheese. Cook 2 to 3 minutes or until thoroughly heated and cheese is melted. Stir in lemon peel.

RICOTTA RAVIOLI WITH PROSCIUTTO, ROASTED PEPPERS, PEA SHOOTS AND TOMATO CREAM

Steps:

• For the pasta: Combine flour and salt in a mixing bowl. Make a well in the center and add egg yolks and olive oil. Mix until the dough comes together into a ball. (If the dough seems too dry, add a few tablespoons of water).
• Knead dough on a floured surface for 2 to 3 minutes, dough should seem smooth and elastic. Let dough rest in refrigerator for 1 hour.
• Make the filling by combining the ricotta, egg, salt and pepper in a small bowl. Using a pasta machine, roll out the pasta dough to the last setting. Cut the dough into sheets approximately 18-inches long. Place 1 sheet of pasta on a floured work surface and brush with the egg wash. Place tablespoon size dots of ricotta mixture 2-inches apart on the sheet of pasta. Place a second sheet of dough over the first and press down to seal around the filling and remove any air bubbles. Using a floured 3-inch round cutter, cut out the ravioli and place them on a well-floured sheet tray. Crimp the edges with a fork.
• For the sauce: Poach garlic cloves in the cream until tender. Add the crushed tomatoes, season with salt and pepper and simmer for 5 minutes. Puree in a blender, strain and set aside. In a large saute pan, heat prosciutto and roasted peppers in the olive oil. Add the pea shoots and cook briefly, until they are just beginning to wilt. Season with salt and pepper. Add the freshly poached ravioli, 1/4 cup of tomato sauce and toss to combine.
• When the sauce is ready, poach the ravioli in simmering, salted water for 2 to 3 minutes. Drain and immediately add to the sauce.
• To serve, ladle a small pool of sauce on the bottom of a large plate or wide-bottomed bowl. Arrange 3 ravioli on the sauce and spoon the prosciutto and vegetables over the top. Garnish with shaved Parmesan or herbs and serve immediately.

FRESH PEA RAVIOLI WITH CRISPY PROSCIUTTO

Steps:

• Preheat the oven to 250 degrees F.
• Heat the oil in a skillet, over medium heat. Add the prosciutto and cook until crisp. Remove and drain on paper towels. Set aside.
• Lightly oil a serving plate with some of the prosciutto crisping oil and put it in a warm oven until ready to serve.
• Drain the ricotta of excess moisture in a fine mesh sieve for 10 to 15 minutes.
• Bring a large pot of salted water to a boil over medium heat. Add the peas and blanch them until just tender, about 2 to 3 minutes. Transfer the peas to an ice water bath, to shock and stop the cooking and preserve the color. Keep the pot of hot water on the stove to cook the ravioli.
• Transfer the peas to a food processor and puree with the drained ricotta and salt and pepper, to taste. Put a teaspoon (or more depending on wonton size) of the pea mixture in the center of each wonton wrapper; avoid overfilling. Dampen the inside outer edges of wonton with water and fold, pinching around the borders to ensure that the ravioli is well sealed. Repeat with the remaining wonton wrappers and filling.
• Bring the pot of hot water to a boil over medium heat.
• Drop the ravioli, in batches, into the boiling water and cook until tender and the wrapper becomes slightly translucent, about 3 minutes. With a slotted spoon or skimmer, transfer the cooked ravioli to the lightly oiled serving plate. Drizzle with lemon infused olive oil and top with crispy prosciutto and a few peas. Serve immediately.

PUMPKIN RAVIOLI WITH CRISPY MARGHERITA® PROSCIUTTO

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).

PEAR AND PROSCIUTTO RAVIOLI WITH BLUE CHEESE SAUCE

Steps:

• MAKING THE RAVIOLI DOUGH: Sift flour and salt together.
• 
Place flour mixture in a bowl, making a well in the center of the flour.
• 
Drop egg into the flour well, using your hand or a fork, break the yolk and beat egg slightly.
• 
Combine the egg and flour together, gradually adding enough warm water to make a stiff dough.
• 
Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
• 
Cut dough in half and roll each half of the dough out on a floured board, (I used my KitchenAid) into a very thin sheet (about 1/16 to 1/8 inch thick).
• Mix the ingredients for the filling.
• 
FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
• 
When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
• 
Using your fingers, gently press dough between each dab of filling to seal it.
• 
Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.
• 
DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking. Dry on a towel on a baking sheet. Turn over after 30 minute.
• When the ravioli is almost ready, melt the butter in a large saute pan, add the pear and cook 5-8 minute don't let it get mushy. Remove to a small bowl.
• Next cook the bacon and onion in that same pan. Cook until bacon is crispy and onion is soft. Remove to another small bowl.
• Add the half and half, both cheeses and garlic to warm.
• When the water is ready cook the ravioli.
• 
COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 2-3 minutes, or until they float.
• 
Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
• Add the pears, onion and bacon to sauce to warm.
• 
Place drained ravioli on a serving platter in layers, alternating layers with sauce and a sprinkling of grated cheese between each ravioli layer.
• 
Serve hot with sourdough bread.

PROSCIUTTO RAVIOLI (GIADA)

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

RAVIOLI STUFFED WITH KALE, PROSCIUTTO, AND MARJORAM

Steps:

• Heat 2 tablespoons butter and the oil in a large skillet over medium-high heat until butter has melted. Add shallot and garlic, and cook, stirring occasionally, until softened, about 4 minutes. Add kale and chile, and cook until kale has wilted, about 2 minutes. Stir in wine and prosciutto. Bring to a boil. Cover, reduce heat, and simmer until kale is tender, about 7 minutes. Let cool slightly.
• Transfer kale mixture to a food processor, and pulse until finely chopped. Transfer mixture to a bowl, and stir in 1/2 cup Parmesan, the marjoram, lemon zest, salt, and pepper.
• Divide dough into two portions. Flatten 1 piece of dough (keep remaining piece covered with an inverted bowl) into an oblong shape slightly thinner than the pasta machine's widest setting (number 1). Dust dough very lightly with flour, and feed through machine. Fold into thirds lengthwise, and then rotate 90 degrees. Repeat three times on same setting until dough is smooth.
• Continue to press dough, passing it through ever-finer settings, 2 passes on each setting, dusting very lightly with flour if dough is sticking, until sheet is very thin and almost translucent (number 7 of 8 on a KitchenAid pasta roller).
• Place sheet on a surface dusted with semolina, and cut it in half crosswise. Cover half with plastic wrap. Working about 1 inch from top edge of sheet, space tablespoons of filling at 2-inch intervals on sheet. Moisten pasta around each mound of filling using a pastry brush dipped in water. Top with remaining half sheet of pasta, and press gently around filling to seal, working from center out to eliminate air bubbles. Using a pastry wheel, cut into 3-inch squares. Use a dry brush to remove any excess flour. Place ravioli on a rimmed baking sheet dusted with semolina. Repeat with remaining pasta and filling. (Ravioli can be frozen in a single layer on a baking sheet, about 15 minutes, then transferred to an airtight container and packed between layers of parchment for up to 1 month. Do not thaw before cooking.)
• Bring a large pot of salted water to a boil. Working in batches if necessary, cook ravioli until tender but al dente, about 2 minutes. Using a slotted spoon, transfer to a colander to drain.
• Melt remaining 8 tablespoons butter in a large saute pan over medium heat. Add ravioli and 3 tablespoons Parmesan, and toss gently to coat. Transfer to a platter. Garnish with marjoram, and serve with remaining 3 tablespoons Parmesan.