Best 4 Prosciutto Ravioli Recipes
Indulge in a culinary journey with our Prosciutto Ravioli recipes, offering a symphony of flavors and textures that will tantalize your taste buds. Experience the perfect balance of salty prosciutto, creamy ricotta, and tender pasta in our classic Prosciutto Ravioli recipe. For a more vibrant twist, try our Prosciutto Ravioli with Sun-Dried Tomato Pesto, where the tangy pesto adds a delightful layer of complexity. If you're craving a touch of spice, our Prosciutto Ravioli with Spicy Arrabbiata Sauce brings the heat with its fiery tomato sauce. And for a vegetarian delight, our Prosciutto Ravioli with Roasted Butternut Squash and Sage offers a medley of sweet and savory flavors. With step-by-step instructions and cooking tips, our recipes ensure a successful culinary adventure.
Let's cook with our recipes!
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:
- Use a sharp knife to thinly slice the prosciutto. This will help prevent it from tearing when you wrap the ravioli.
- If you don't have a pasta maker, you can use a rolling pin to roll out the dough. Just be sure to roll it out thinly, so that the ravioli are delicate.
- When filling the ravioli, be sure to not overfill them. Otherwise, they will be difficult to seal and may burst during cooking.
- To prevent the ravioli from sticking together, toss them in a little olive oil or flour before cooking.
- Cook the ravioli in boiling salted water until they float to the top. This usually takes about 3-4 minutes.
- Serve the ravioli immediately with your favorite sauce. Some good options include a simple tomato sauce, a pesto sauce, or a creamy Alfredo sauce.
Conclusion:
Prosciutto ravioli is a delicious and elegant dish that is perfect for a special occasion. It is relatively easy to make, but it does require a little bit of time and effort. However, the results are definitely worth it. The ravioli are delicate and flavorful, and the prosciutto adds a touch of luxury. If you are looking for a new and exciting pasta dish to try, prosciutto ravioli is a great option.
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