Prosciutto Ravioli with Browned Sage Butter

by Shawnda on January 20, 2007

in Pasta, Rice, and Grains

Image not available.

I made a batch of homemade ricotta cheese the other night and was completely delighted at the results. Tangy, creamy, yummy… all the good adjectives that end in y!

The fresh ricotta, minus preservatives that you’ll find in ricotta from the grocery store, only has a shelf life of 5 days or so. Over the last few days, I’ve eaten ricotta plain as a snack, tossed some into a bowl of orrechiette with oven-dried tomatoes for dinner, and even dusted it with cocoa and raspberries and called it dessert. Ravioli sounded like the best way to use the remainder before the weekend.

Inspired by a two-minute drive-by of Everyday Italian, we were set on ravioli. My husband thought it was just a wee bit too (gasp!) prosciutto-y and requested that I reduce the amount of prosciutto by half a slice next time and only use 1 1/2 slices. Or I might just increase the amount of fresh ricotta by 1/2 cup and use all 48 won ton wrappers.

Ingredients
1 1/2 cup (12 oz) 2% Ricotta cheese, plus more for garnish
2 slices prosciutto
1/8 tsp salt
black pepper, a few grinds
2 tsp fresh parsley, chopped
1/4 cup egg beater (or 1 egg)
36 won ton wrappers
1 recipe Browned Sage Butter

Bring salted water to a boil in a large “pasta pot.”

Combine ricotta cheese, coarsley chopped prosciutto, salt, and parsley in a food processor. While the filling is processing, slowly add the egg. Mixture will be quite stiff.

Place a won ton wrapper on your work surface and add a 2 tsp of filling to the center. Moisten the edges of the wonton with water and fold over into a triangle. Remove as much air from the ravioli as possible and press the edges firmly to seal. (I went over the edges with the tines of a fork to prevent leaks).

Add the ravioli to salted boiling water, and cook for approximately 4 minutes, or until the ravioli are floating.

While the ravioli are cooking, begin making the Browned Sage Butter sauce.

Drain ravioli into a colander, toss with browned sage butter, and serve. Garnish with fresh ricotta, if desired. Makes two entrees (or four sides).

Image not available.

Source: Everyday Italian

{ 6 comments… read them below or add one }

1 Kevin January 20, 2007 at 4:44 pm

Wait, stop the presses! Did I just read in your “About” section that you and Jason are making your own wine! Oh my God, I love you!

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2 Kevin January 20, 2007 at 4:52 pm

Okay, I’ve been browsing through your site and you are terrific. Your “Food Snob Chronicles” are so amazingly perfect I’d love to cut and paste them right into my site’s header! So right on!

Congratulations on your site. I think it’s shaping up to be a “must read.”

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3 foodiebride January 20, 2007 at 4:54 pm

Thanks, Kevin!

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4 Pebbles January 21, 2007 at 9:49 pm

Wow – ricotta cheese and brown sage butter – I think I now believe in love at first sight! Great site – I can’t wait to come back.

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5 Jason January 22, 2007 at 3:12 pm

foodiebride suprised me with this last week and I was absolutly amazed at how good it was. The picture hardly does it justice (although it is a good picture if I do say so myself). The ricotta and prosciutto are a perfect mix for the center of these wonderful ravioli and the butter sauce was an excellent complement to the dish.

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6 foodiebride January 22, 2007 at 10:36 pm

Pebbles: Thanks! It was a super yummy dish :)

Jason: Glad you liked it. I’m making it once a week from now on.

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