Prosciutto Ravioli Recipes

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.

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.

JOE WICKS' RAVIOLI ALLA NAPOLETANA

Steps:

• Pile the flour into a large bowl or a clean work surface and make a well in the middle. Separate the eggs and add the yolks to the well (pop the egg whites in the freezer for making meringues another day). Use a fork to whip up the egg yolks, then gradually bring the flour in from the outside. When it becomes too hard to mix, get your clean floured hands in there and bring it together into a ball of dough. Knead on a flour-dusted surface for around 4 minutes, or until smooth and elastic. Wrap in a damp cloth and leave to relax for 30 minutes.
• To make the filling, tear one piece of prosciutto into rough pieces and finely chop the other. Place in a bowl, finely grate in the lemon zest and add a good grating of nutmeg (about ¼), then grate in the Parmesan and crumble in the ricotta. Use a fork to mash everything together and season with black pepper.
• On a clean flour-dusted surface, roll out the pasta dough so it's 1mm thick. Spoon heaped teaspoons of filling every 7cm or so along your sheet of pasta in the very middle. Brush the exposed pasta lightly with water and fold the sheet of pasta in half over the filling.
• Working from one side, gently seal around the filling, pushing out the air. Cut into squares with a knife or roller cutter, or stamp them out with a pastry cutter, placing them on a semolina-dusted tray as you go.
• To make the quick tomato sauce, peel and finely slice the garlic. Place a large pan on a medium heat with 1 tablespoon of oil. Cook the garlic and chilli flakes for 2 minutes, or until lightly golden, then scrunch in the tomatoes. Season with salt and pepper and tear in the basil leaves, reserving a few baby ones for garnish.
• Cook the ravioli in a large pan of boiling salted water for 3 minutes, or until tender, then drain - you may need to work in batches.
• To make the lemon sauce, melt the butter in a small frying pan over a medium heat and add the lemon juice and a pinch of salt. Toss in the cooked ravioli, then grate in the Parmesan, 1 tablespoon of oil and a little starchy cooking water.
• To serve, spoon the tomato sauce onto serving plates, and top with the lemon sauce-coated ravioli. Grate over a little Parmesan and sprinkle with the reserved baby basil leaves, to finish.

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.

CHEESY FRIED KETO RAVIOLI

Steps:

• Heat the oil to 350°F in a deep fryer or in a 4-inch-deep (or deeper) cast-iron skillet over medium heat. The oil should be at least 2 inches deep; add more oil if needed.
• Meanwhile, make the ravioli: In a small bowl, stir together the ingredients for the filling until well combined.
• To assemble the ravioli: Lay one slice of prosciutto on a sheet of parchment paper so that the short end is toward you. Lay another slice over the top of the prosciutto so you make a Greek cross with four "arms" to wrap around the filling. Spoon about 1 heaping table-spoon of the filling into the center of the prosciutto cross. Fold one arm of the prosciutto over the filling. Continue folding the arms around the filling to make a square, making sure that the filling is covered well. Using your fingers, press down around the filling to even it out into a square shape. Repeat with the rest of the prosciutto and filling.
• Working in batches, fry the ravioli in the hot oil for about 2 minutes, or until crisp on the outside. Remove from the oil and serve.
• Tip:
• Once the oil is cool, strain it and store it in mason jars in the fridge for future use. It can be used up to 4 times.
• The ravioli can be assembled 2 days before frying and stored in the fridge for an easy dinner.
• Note:
• Mascarpone is the traditional choice here, but cream cheese works just as well.

PROSCIUTTO RAVIOLI

Steps:

• 1. Whisk the ricotta, spinach, prosciutto, egg yolks, salt, and pepper in a medium bowl to blend. 2. 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. 3. Pinch the edges to seal. 4. Transfer the wontons to a baking sheet. 5. Repeat with the remaining filling and wrappers. (Can be prepared up to 2 hours ahead). 6. Melt the butter in a heavy small skillet over medium heat. Add the oregano and stir one minute. Season to taste with salt and pepper. 7. Working in small batches, cook the ravioli in a large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch. 8. Transfer the ravioli to a large shallow bowl. 9. Pour the oregano butter over the ravioli and toss gently to coat. 10. Sprinkle the pecorino over top 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.