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Prosciutto And Mushroom Ravioli

Who doesn’t love a good ravioli dish? Much like cappelletti, ravioli has a similar shape and is packed with delicious cheese. This dish has a creamy and rich mouth feel but wont feel to heavy when enjoying this dish. Enjoy this Italian inspired dish as an entrée and pair it with a sweet Pinot Grigio to have an all-around truly satisfying meal.

Ingredients
Pasta
  • 1 1/2 Cup(s) flour
  • 2 eggs
Filling
  • 2 Cup(s) ricotta cheese
  • 1 Cup(s) robiola cheese
  • 1/2 Cup(s) Parmigiano cheese, grated
  • 2 1/2 Cup(s) mixed mushrooms, sliced
  • 1 clove garlic, parsley, as needed
  • 4-5 tablespoons white wine
  • Stock, as needed
  • extra virgin olive oil, as needed
  • Salt and pepper, to taste
Garnish
  • 4 tablespoons butter
  • Sage, as needed
  • 2/3 Cup(s) Prosciutto di Parma, sliced in thin strips
Instructions

Egg pasta

  1. Prepare the pasta sheet with the flour, eggs and a pinch of salt.
  2. Knead together and leave covered in the refrigerator for 30 minutes.

Filling

  1. Fry the crushed garlic in oil, add the sliced mushrooms and cook for 10 minutes and then pour over the wine.
  2. Season with salt and pepper to taste
  3. Finish cooking, adding the stock a little at a time, and then remove the garlic.
  4. Cream the ricotta with the robiola and add the parsley, grated cheese and finely chopped mushrooms.
  5. Season with salt and pepper, to taste
  6. Roll out the pasta with a machine and place well-spaced heaps of filling along the pasta strips, and then fold the pasta over the filling and cut out crescent shaped ravioli using a round pasta cutter.
  7. Cook the ravioli in salted boiling water, drain and finish in a frying pan with butter, sage and thin strips of Prosciutto di Parma.
Preparation Time: 30 - 90 minutes
Cooking time: 10 - 20 minutes
Thoughts?

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