Spinach, Ricotta and Prosciutto Ravioli
Nice Italian filled pasta – super with creamy saffron pasta sauce
Ingredients
- 9 oz fresh baby spinach, chopped
- 8 oz prosciutto
- 8 oz fresh ricotta cheese
- 4 oz fresh mascarpone cheese
- 2 large egg yolks
- 4 oz grated Parmesan cheese
- Fresh pasta sheets separate recipe
Instructions
- Cook chopped spinach in microwave for ~5 mins. Squeeze/drain moisture. Chill in frig.
- Dice prosciutto into fine pieces. Chill in frig.
- In a medium bowl, whisk the ricotta until smooth. Add prosciutto, chopped spinach, mascarpone, egg yolks and grated Parmesan. Cover and refrigerate at least 30 mins.
- Put filling mixture into a piping bag.
- Lay 2 sheets of pasta next to each other. Pipe large blobs of the filling to create ~2” circles. Run a wet finger around the fillings. Lift the second sheet of pasta on top and gently mold around the fillings, trying not to leave any air bubbles inside. Use a 3” biscuit cutter to cut ravioli circles out and pinch seams.
- Cook ravioli in boiling water for ~3-4 mins.