Prosciutto Ravioli Recipes

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CRISPY FIG AND GORGONZOLA RAVIOLI

Provided by Giada De Laurentiis

Categories     appetizer

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 12



Crispy Fig and Gorgonzola Ravioli image

Steps:

  • Melt the butter in a small saucepan over medium heat, stirring occasionally, until the butter begins to brown and smells nutty, about 8 minutes. Add the apple cider, cinnamon, star anise, peppercorns and salt; bring to a simmer and cook until the liquid has reduced to 2/3 cup, about 20 minutes. Strain and keep warm.
  • Lay a wonton wrapper on a work surface (Keep the remaining wrappers under a damp towel to prevent them from drying out.) Place two fig halves, a few crumbles of Gorgonzola and a sprinkling of nuts just off center on the wonton. Brush the edges of the wrapper with egg; fold one half over the filling to make a triangle and press the edges to seal. Transfer the ravioli to a plate and cover with a damp towel. Repeat until all of the wonton wrappers are filled.
  • Heat 1/4 inch of grapeseed oil in a large skillet over medium heat. One by one, add the ravioli to the oil; work in batches to avoid crowding the pan. Cook for 2 minutes on the first side, or until golden brown. Flip and cook for an additional 2 minutes, until golden brown all the way around. Remove the ravioli to a paper towel-lined plate and keep warm. Serve warm with the apple cider brown butter on the side for dipping.

3 tablespoons unsalted butter, room temperature
1 1/2 cups apple cider
1 cinnamon stick
2 star anise
1/4 teaspoon black peppercorns
1/8 teaspoon fine salt
20 wonton wrappers
10 dried figs, stemmed and halved lengthwise
1/2 cup crumbled Gorgonzola
1/4 cup chopped toasted walnuts
1 large egg, beaten
Grapeseed oil, for frying

PROSCIUTTO RAVIOLI

Categories     Prosciutto     Boil

Yield 6 servings

Number Of Ingredients 10



Prosciutto Ravioli image

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.

1 (15-ounce) container whole-milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
4 ounces thinly sliced prosciutto, chopped
2 large egg yolks
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
48 square wonton wrappers
1/2 cup (1 stick) unsalted butter
1 1/2 teaspoons dried oregano
Freshly grated Pecorino cheese

FRESH PEA RAVIOLI WITH CRISPY PROSCIUTTO

Provided by Claire Robinson

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 6



Fresh Pea Ravioli with Crispy Prosciutto image

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.

2 tablespoons lemon infused olive oil, plus more for drizzling
4 slices prosciutto, cut into thin strips
12 ounces fresh whole milk ricotta
1 1/2 cups fresh shelled English peas, plus more for garnish
Kosher salt and freshly cracked black pepper
24 to 36 square wonton wrappers

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

Provided by Food Network

Time 1h55m

Yield 4 servings

Number Of Ingredients 18



Ricotta Ravioli with Prosciutto, Roasted Peppers, Pea Shoots and Tomato Cream image

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.

1/2 pound flour, plus flour for the board
1 teaspoon salt
4 egg yolks
1 tablespoon olive oil
1 egg beaten with 1 tablespoon water, for egg wash
1 cup ricotta cheese
1 egg yolk
1 teaspoon salt
1/2 teaspoon pepper
3 cloves garlic, peeled
1/2 cup heavy cream
1 cup crushed tomatoes
1/4 cup prosciutto, julienned (3 to 4 slices)
1 tablespoon olive oil
1 yellow pepper, roasted, peeled and julienned
1 cup small pea shoots (or arugula)
Salt and pepper
Parmesan cheese or freshly chopped herbs, for garnish

LEMONY ASPARAGUS-PROSCIUTTO RAVIOLI

Dress up refrigerated ravioli with fresh asparagus and crispy prosciutto for a delightful Italian dinner in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 8



Lemony Asparagus-Prosciutto Ravioli image

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.

Nutrition Facts : Calories 300, Carbohydrate 22 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 1 g, Protein 10 g, SaturatedFat 11 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 370 mg, Sugar 4 g, TransFat 0 g

1 package (9 oz) refrigerated cheese-filled ravioli
10 fresh asparagus spears (about 1/2 lb), trimmed and cut into 2-inch pieces (about 1 1/2 cups)
2 tablespoons finely chopped shallots
1 package (3 oz) thinly sliced prosciutto, cut into thin bite-size strips (about 1 cup)
1 cup whipping cream
3 tablespoons white wine or chicken broth
1/4 cup grated Romano cheese
1 teaspoon grated lemon peel

RAVIOLI WITH PROSCIUTTO, ROMA TOMATO AND SAGE

A few weeks ago there was a post on the message boards asking "Of all of your creations, what recipe are you the most proud of?" I want to change my answer to this one!! I had a moment of brillance last night when I started dinner and this recipe is the end result. I really enjoyed eating this and felt like I had created a very simple but extremely tasty dinner. I hope whomever decides to try it enjoys it as much as we did!!

Provided by Malriah

Categories     One Dish Meal

Time 30m

Yield 3 serving(s)

Number Of Ingredients 8



Ravioli with Prosciutto, Roma Tomato and Sage image

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.

Nutrition Facts : Calories 445.9, Fat 46.4, SaturatedFat 29, Cholesterol 154.9, Sodium 232.5, Carbohydrate 5.8, Fiber 1.3, Sugar 1.8, Protein 4.2

2 lbs meat ravioli or 2 lbs cheese ravioli, fresh or frozen (I use meat)
4 tablespoons butter
2 ounces prosciutto, chopped fine
2 tablespoons fresh sage (do not use dried!)
3 roma tomatoes, diced
1/4 teaspoon fresh ground black pepper (or to taste)
1 cup heavy cream
3 tablespoons freshly grated romano cheese

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



Spinach-Prosciutto Ravioli image

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

3 ounces prosciutto, finely chopped
5 ounces frozen spinach, thawed and squeezed dry
7 1/2 ounces ricotta cheese
1 egg yolk
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon cornstarch
36 wonton skins

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