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
200 grams (1 1/3 cup) Italian 00 flour
50 grams (3 1/2 Tbsp) butter
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.
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.