Prosciutto and Mushroom Ravioli With Basil Browned Butter Sauce

October 18, 2024

45

medium

4

For the Pasta Dough:

  1. Make the Dough:
    • In a food processor, combine all the ravioli dough ingredients (flour, eggs, etc.).
    • Run the processor until the mixture forms small pebbles. If the dough looks too dry, add ½ to 1 teaspoon of water and mix again until it forms a smooth ball.
    • Remove the dough from the processor, and knead it on a lightly floured surface for about 3 minutes until smooth and elastic.
    • Wrap the dough in plastic wrap and let it rest for 20 minutes at room temperature.

For the Filling:

  1. Prepare the Filling:
    • While the dough rests, heat 1 tablespoon of butter in a skillet over medium heat.
    • Add minced garlic and sauté until fragrant, about 1 minute.
    • Add the prosciutto, onions, and mushrooms, and cook for 2-3 minutes until softened.
    • Stir in salt, oregano, and spinach. Cook until the spinach is fully wilted, then remove from heat and let the filling cool slightly.

Assembling the Ravioli:

  1. Roll and Cut the Dough:
    • Divide the rested dough into 6 equal portions. Working with one piece at a time (keeping the rest covered to prevent drying), roll it through a pasta maker or by hand to your desired thinness.
    • Use a ravioli cutter, glass, or cookie cutter to cut out ravioli shapes. Set aside.
  2. Fill and Seal the Ravioli:
    • Place 1 teaspoon of filling in the center of each ravioli.
    • Brush the edges of the dough with an egg wash (1 egg white, lightly beaten).
    • Place a second piece of dough over the filling and press the edges to seal, using your fingers or a fork.

Cooking and Finishing the Ravioli:

  1. Cook the Ravioli:
    • Bring a large pot of salted water to a boil.
    • Gently drop the ravioli into the boiling water and cook for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
  2. Make the Brown Butter Sauce:
    • In a separate pan, melt ½ cup of butter over medium heat. Cook until the butter turns golden brown and smells nutty, about 3-4 minutes.
    • Lower the heat slightly, add minced garlic, and cook for another 30 seconds.
    • Stir in chopped basil and let it wilt, about 1 minute.
  3. Coat and Serve:
    • Toss the cooked ravioli in the brown butter sauce until well coated.
    • Serve hot, garnished with grated Parmesan or Romano cheese.
Reviews

Ingredients:

Adjust Servings
1tbsp olive oil
240g brown rice
4servings twice amount of water
2 garlic gloves crushed
1tsp tumeric
4servings salt & pepper
1 onion chopped, finely
400g canned tomatoes chopped, canned
2tbsp tomato puree
3 garlic gloves crushed
1tsp cm ginger fresh, grated
0.5 chili fresh, chopped, finely
1tsp cinnamon
1tsp garam masala
1tsp paprika
1 sweet potatoes
0.5 juice of lemon
240ml water
0.5small cauliflower
400g chickpeas canned
2cups all purpose flour
1tablespoon butter
4tablespoons butter
3 eggs
1bunch basil fresh, chopped
2cloves garlic
5ounces mushrooms diced
0.5 onion diced
1teaspoon oregano
4ounces prosciutto thinly sliced
0.125teaspoon salt
3ounces spinach fresh

Directions

1.
(For the Pasta Dough) Make the Dough
1. In a food processor, combine all the ravioli dough ingredients (flour, eggs, etc.). | 2. Run the processor until the mixture forms small pebbles. If the dough looks too dry, add ½ to 1 teaspoon of water and mix again until it forms a smooth ball. | 3. Remove the dough from the processor, and knead it on a lightly floured surface for about 3 minutes until smooth and elastic. | 4. Wrap the dough in plastic wrap and let it rest for 20 minutes at room temperature.
Mark as complete
2.
(For the Filling) Prepare the Filling
1. While the dough rests, heat 1 tablespoon of butter in a skillet over medium heat. | 2. Add minced garlic and sauté until fragrant, about 1 minute. | 3. Add the prosciutto, onions, and mushrooms, and cook for 2-3 minutes until softened. | 4. Stir in salt, oregano, and spinach. Cook until the spinach is fully wilted, then remove from heat and let the filling cool slightly.
Mark as complete
3.
(Assembling the Ravioli) Roll and Cut the Dough
1. Divide the rested dough into 6 equal portions. Working with one piece at a time (keeping the rest covered to prevent drying), roll it through a pasta maker or by hand to your desired thinness. | 2. Use a ravioli cutter, glass, or cookie cutter to cut out ravioli shapes. Set aside.
Mark as complete
4.
Fill and Seal the Ravioli
1. Place 1 teaspoon of filling in the center of each ravioli. | 2. Brush the edges of the dough with an egg wash (1 egg white, lightly beaten). | 3. Place a second piece of dough over the filling and press the edges to seal, using your fingers or a fork.
Mark as complete
5.
(Cooking and Finishing the Ravioli) Cook the Ravioli
1. Bring a large pot of salted water to a boil. | 2. Gently drop the ravioli into the boiling water and cook for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
Mark as complete
6.
Make the Brown Butter Sauce
1. In a separate pan, melt ½ cup of butter over medium heat. Cook until the butter turns golden brown and smells nutty, about 3-4 minutes. | 2. Lower the heat slightly, add minced garlic, and cook for another 30 seconds. | 3. Stir in chopped basil and let it wilt, about 1 minute.
Mark as complete
7.
Coat and Serve
1. Toss the cooked ravioli in the brown butter sauce until well coated. | 2. Serve hot, garnished with grated Parmesan or Romano cheese.
Mark as complete
Print

Share Your Thoughts