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Prosciutto Filled Ravioli Recipe
(Ravioli al Prosciutto e Prezzemolo)

South: Basilicata
Servings: 3 people
Difficulty level: 3
Light Meal

Prep time: 01:20
Cook time: 00:20 Rest time: 1 hour and 20 minutes

Preparation:
PREPARE the pasta dough:
Sift the flour and salt onto a work surface and make a well in the center. Break the eggs into the well and mix it with a fork. Draw in flour from the sides and continue to mix until it is well-combined. Sprinkle flour over the mixture and knead it with your hands for 10 minutes until it is elastic but still firm. It may be necessary to add more flour to achieve this.  Shape the dough into a ball and cover it with a kitchen towel and let it rest for 15 minutes. Knead the dough again for 5-10  minutes until it is very smooth and pliable. Cover the dough and let rest for 20 minutes.





In the meantime, prepare the dressing:
Combine the oil, chili pepper, sliced garlic in a small bowl. Let rest until needed.
Prepare the filling:
DICE the meats.



CHOP the onion and the garlic.







Place them in a skillet with the olive oil. Sauté over moderate heat until translucent. Increase the heat and add the beef and sauté for 5-6 minutes. Remove from heat and add the remaining ingredients. Season with pepper and nutmeg.

Transfer the mixture and any liquid to a food processor. Process until it is smooth. Season. Set aside and roll out the pasta very thinly either with a ROLLING PIN or a PASTA MACHINE.



CUT the dough into 4 inch/10 cm wide strips.



Use a teaspoon and DROP small mounds of filling at 2 inch/5 cm intervals. Moisten the edges of the pasta. Fold the pasta over, or place another sheet on top, and press between the mounds with your cut hand. Cut between the mounds with a pasta wheel. Press the edges together to seal. Let them rest on a floured kitchen towel for an hour, rotating the pieces 2 or 3 times.







Bring a pot of lightly-salted water to boil to cook the pasta. Cook until the edges are "al dente." Strain and transfer to a serving bowl. Dress with the seasoned oil and Pecorino cheese.

Notes:
This ravioli combines many tasty ingredients. As it is from the south, red pepper always figures in the dish.

Wines:
Barolo
Barbaresco
Chianti

Ingredients:
Dough:
Flour 2 1/4 cups
Eggs 3
Salt pinch

Stuffing:
Lean beef 300 g
Prosciutto in one piece 200 g
Ricotta cheese 100 g
Dry breadcrumbs 50 g
Fresh parsley large bunch  
Cream  50 ml
Onion 1
Garlic cloves 2
Olive oil 2 tbs
Salt and freshly ground pepper
Nutmeg to taste

Dressing:
Olive oil 4 tbs
Crushed red pepper to taste
Garlic cloves 2-3
Pecorino cheese  6 tbs

Tools:
Fork
Kitchen towel
Bowls
Wooden spoon
Chopping board
Chef's knife
Skillet
Food processor
Rolling pin
Pasta machine (optional)
Teaspoon
Pasta wheel
Saucepan


 








 

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