Ravioli al Prosciutto

Homemade ravioli can be considered to be my signature dish. These delicate parcels of deliciousness are not that hard to make once you get the hang of them, and the possibilities are endless. Since I haven’t posted a new recipe in a while, here is a new variety: ravioli stuffed with prosciutto and ricotta. As with many types of ravioli, this one is best served with a simple sauce of butter and sage. The filling for these ravioli is very quick and easy to make, and a bit similar to that of classic tortellini.


For about 30 ravioli

125 grams (4.5 oz) prosciutto di parma

125 grams (1/2 cup) ricotta cheese

50 grams (1.8 oz) freshly grated parmigiano reggiano

freshly grated nutmeg

For the pasta

2 eggs

200 grams (1 1/3 cup) Italian 00 flour

For serving

50 grams (3 1/2 Tbsp) butter

fresh sage



Combine 125 grams (4.5 oz) of prosciutto and 125 grams (1/2 cup) of ricotta cheese in the bowl of a food processor.

Process until the mixture is homogeneous, but still has some texture.

Add 50 grams (1.8 oz) freshly grated parmigiano reggiano…

…and freshly grated nutmeg. Process briefly to incorporate the cheese and nutmeg.

This filling is so firm already that you could move on to using it straight away. If not, cover and refrigerate until you are ready to fill the ravioli.

Make pasta dough with 2 eggs and flour as needed according to my instructions for making pasta dough, and then make ravioli according to my instructions for making ravioli

Bring a pot of water to a boil. Meanwhile, melt 50 grams (3 1/2 Tbsp) of butter in a frying pan and add some fresh sage (minced and/or whole) and stir for a minute.

When the water boils, add salt and the ravioli. Cook them for about 3 minutes, then transfer them to the butter and sage with a strainer.

Once you’ve fished out all of the ravioli, toss them gently until they are covered all over with butter and sage.

Serve at once on preheated plates, sprinkled with freshly grated parmigiano reggiano.

Wine pairing

These are great with a full-bodied Italian white. Pinot Grigio from Alto Adige or Verdicchio dei Castelli di Jesi are excellent choices, however only if they are full-bodied.


Arancine are deep-fried rice balls stuffed with meat ragù from Sicily. They are a bit of work to make, but so worth it.



15 thoughts on “Ravioli al Prosciutto

  1. Take care Milord: next thing half a dozen or so of your blogging buddies come next European summer or two will be phoning as to when we can all sit around your table eating this . . . have never used prosciutto: always the first time! And professore: am relishing taking a few minutes off every time you post in quietly translating to myself as to what all your Italian-speaking commenters are saying . . .

    Liked by 1 person

      1. Mia nonna spesso prepara i ravioli “dolci’, con cannella, ricotta e zucchero, ma li condisce con il sugo! La mia preferita è ripiena di pesce! Ma spesso oso: l’ultima volta, per esempio, ho provato funghi trifolati e formaggio fresco di capra…buonissima! Devo postarla sul blog! 😉

        Liked by 1 person

  2. This was soooo good! My husband and I got a ravioli attachment for our pasta roller earlier this year and have
    been experimenting with all kinds of different fillings, and this one is definitely our favorite so far! Thanks for posting!

    Liked by 1 person

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