Best 6 Spinach Prosciutto Ravioli Recipes
Indulge in a culinary journey with our delectable Spinach Prosciutto Ravioli, a symphony of flavors that will tantalize your taste buds. Envision tender ravioli pillows, filled with a vibrant spinach and ricotta mixture, enveloped in a savory prosciutto blanket. Each bite is a harmonious blend of textures, with the creamy filling melting in your mouth as the crispy prosciutto adds a delightful crunch. Accompanying this masterpiece are three exceptional sauces, each offering a unique flavor profile to complement the ravioli's delicate essence.
1. **Classic Marinara Sauce:** Experience the timeless elegance of a traditional marinara sauce, crafted with vine-ripened tomatoes, aromatic herbs, and a touch of garlic. Its rich, velvety texture and vibrant red hue create a classic canvas for the ravioli to shine.
2. **Creamy Pesto Sauce:** Immerse yourself in the vibrant world of pesto, where fresh basil, pine nuts, and Parmesan cheese come together in a symphony of flavors. This luscious sauce adds a touch of creaminess and nutty complexity to the ravioli, elevating it to a gourmet delight.
3. **Brown Butter Sage Sauce:** Embark on a culinary adventure with our brown butter sage sauce, where melted butter is infused with crispy sage leaves, creating a nutty, aromatic sauce. Its golden-brown hue and earthy notes provide a sophisticated touch to the ravioli, leaving a lasting impression on your palate.
Whichever sauce you choose, prepare to be captivated by the harmonious union of flavors in every bite of our Spinach Prosciutto Ravioli. Whether you're a seasoned cook or a novice in the kitchen, this recipe will guide you through the process with ease, ensuring a culinary triumph that will impress your family and friends.
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
PROSCIUTTO RAVIOLI
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 6 servings
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, 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.
BAKED SPINACH RAVIOLI
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler. Melt the butter in a large ovenproof skillet over medium-high heat. Add the onion, garlic and rosemary and cook, stirring often, until the onion is soft and just starts browning, about 6 minutes.
- Sprinkle in the flour and cook, stirring, until smooth and bubbling, about 2 minutes. Stir in 2 cups water, the milk, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a gentle simmer. Stir in the ravioli and cook, stirring occasionally, until the ravioli are tender and the sauce thickens, 5 to 7 minutes.
- Remove from the heat. Discard the rosemary sprigs and stir in the spinach. Sprinkle with the mozzarella and grana padano. Place the skillet under the broiler until golden and bubbling, about 5 minutes.
SPINACH-PESTO RAVIOLI
Steps:
- Boil 16 spinach ravioli as the label directs. Drain and pat dry. Fry the ravioli in 1/2 cup olive oil until golden on both sides, 1 to 2 minutes. Drain on paper towels. Mix 2 tablespoons pesto sauce with 1/2 cup bottled vinaigrette. Place the ravioli on skewers and dip in the sauce.
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 RAVIOLI BAKE
This entree is unbelievably simple to prepare yet tastes delicious. The fact that you use frozen ravioli-straight from the bag without boiling or thawing-saves so much time.-Susan Kehl, Pembroke Pines, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place 1 cup spaghetti sauce in a greased shallow 2-qt. baking dish. Top with half of the ravioli, mozzarella cheese, spinach and Parmesan cheese. Repeat layers. , Bake, uncovered, at 350° for 40-45 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 470 calories, Fat 17g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 1441mg sodium, Carbohydrate 54g carbohydrate (7g sugars, Fiber 7g fiber), Protein 27g protein.
Tips:
- Use fresh spinach for the best flavor. If using frozen spinach, thaw it completely and squeeze out any excess water before using.
- Chop the prosciutto finely so that it evenly distributes throughout the filling.
- Don't overmix the filling, as this can make the ravioli tough.
- Use a ravioli maker or a fork to seal the edges of the ravioli securely.
- Cook the ravioli in batches to prevent them from sticking together.
- Serve the ravioli with your favorite sauce, such as a tomato sauce, a cream sauce, or a pesto sauce.
Conclusion:
Spinach and prosciutto ravioli is a delicious and elegant dish that is perfect for a special occasion. With its vibrant green color and delicate flavor, this dish is sure to impress your guests. The filling is rich and creamy, with the prosciutto adding a salty and savory touch. The ravioli are cooked until they are al dente, and then served with a flavorful sauce. Whether you are a seasoned chef or a home cook, this recipe is sure to be a hit. So next time you are looking for a new and exciting dish to try, give spinach and prosciutto ravioli a try. You won't be disappointed!
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