By Nancy Caivano
Prosciutto and Mushroom Ravioli
in Sage Butter
2-1/4 cups all-purpose flour
1/3 cup water
1 tbsp. olive oil
1 tsp. salt
2 tbsp. olive oil
1 shallot, minced
5 cloves garlic, chopped (or 1 tbsp jar chopped garlic)
1/2 lb. prosciutto, finely chopped
2 cups mixed mushrooms
(variety your preference), thinly sliced
Salt and pepper
1 cup ricotta cheese
1 egg, beaten
1/4 cup parsley, chopped
1-1/2 cups grated Pecorino Romano cheese (or Parmesan), divided
1 egg beaten with 2 tbsp. water for egg wash
1 stick butter (1/2 cup)
8 large sage leaves
In a large bowl with wooden spoon, stir 2-1/4 cups flour with remaining ingredients to make a stiff dough. On a well-floured surface knead dough until smooth and not sticky. Wrap dough with plastic wrap and let rest 30 minutes.
Meanwhile, prepare filling:
Heat 2 tbsp. olive oil in a skillet over medium-high heat. Add shallot and garlic and sauté until garlic just begins to brown. Add prosciutto and sauté 5 minutes more. Add mushrooms and cook until mushrooms turn golden brown, about 10-15 minutes. Season with salt and pepper, transfer to a bowl and cool to room temp.
When cooled, add ricotta, egg, parsley and 1 cup Romano. Combine well and season with salt and pepper.
To roll and stuff the pasta:
Cut pasta dough in half. Roll out both halves of pasta dough very thinly (about 1/8") on a floured board. Cover one half with a damp towel to prevent drying. Drop filling by tbsp., about 1" apart on one sheet pasta dough. Brush other sheet of pasta with egg wash. Gently place second sheet of pasta, egg side down on top of first sheet. Gently press around filling to seal. Using ravioli cutter, biscuit cutter, large cookie cutter, or a sharp knife, cut ravioli. Let cut ravioli rest 10 minutes.
Melt butter in a small skillet or saucepan over medium heat. Add sage leaves and fry gently, until butter turns golden brown. Be careful—butter can scorch very quickly. You want a golden brown not a dark brown.
Meanwhile, bring a large pot of salted water to boil. Add the ravioli and boil until the ravioli are al dente. Drain; toss gently with the butter and 1/2-cup Romano cheese and serve, passing extra grated cheese.
This recipe is easily doubled or tripled. You can freeze ravioli by placing in a single layer on a baking sheet lined with plastic wrap or parchment paper. When frozen, place in zip top plastic bags.
Pasta Risotto and You
- Prosciutto and Mushroom Ravioli in Sage Butter
- Pasta with Roasted and Sautéed Spaghetti Squash
- Risotto with Roasted Tomatoes, Acorn Squash and Olives
- Risotto with Pork, Butternut Squash and Sage
- Italian Stuffed Turkey Breast
- Baked Two-Potato Mash with Garlic and Romano
- Braised Fennel with Orange and Almonds
- Spinach and Apple Salad with Sugared Almonds
- Harvest Pumpkin Apricot Cake
This page created November 2000