Fresh Pea Ravioli With Crispy Prosciutto Recipes

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PROSCIUTTO RAVIOLI



Prosciutto Ravioli image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 10

1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
4 ounces thinly sliced prosciutto, chopped
2 large egg yolks
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
48 wonton wrappers
1/2 cup (1 stick) butter
1 1/2 teaspoons dried oregano
Freshly grated pecorino

Steps:

  • Whisk the ricotta, spinach, prosciutto, egg yolks, salt, and pepper in a medium bowl to blend.
  • Place 1 tablespoon of the ricotta filling in the center of a wonton wrapper. Brush the edge of the wrapper lightly with water. Fold the wrapper in half, enclosing the filling completely and forming a triangle. Pinch the edges to seal. Transfer the ravioli to baking sheets. Repeat with the remaining filling and wrappers. (Can be prepared up to 2 hours ahead; cover and refrigerate.)
  • Melt the butter in a heavy small skillet over medium heat. Add the oregano and stir 1 minute. Season, to taste, with salt and pepper. Remove from the heat.
  • Working in batches, cook the ravioli in a large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch. Transfer the ravioli to a large shallow bowl.
  • Pour the oregano butter over the ravioli and toss gently to coat. Sprinkle the pecorino over the ravioli and serve.

EASY PEA RAVIOLI WITH MINT



Easy Pea Ravioli with Mint image

The classic flavor combination of peas and mint comes together in this light pasta dish that's perfect for a first course.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Number Of Ingredients 10

3 tablespoons olive oil
1 shallot, finely chopped (about 1/4 cup)
1 garlic clove, minced
2 1/4 cups shelled fresh or thawed frozen peas
1/4 cup plus 2 tablespoons dry white wine
Coarse salt and freshly ground pepper
40 wonton wrappers (3 1/2 inches each)
1 large egg, lightly beaten
1/4 cup (1/2 stick) unsalted butter
4 fresh mint leaves, thinly sliced

Steps:

  • Heat oil in a medium skillet over medium heat. Add shallot; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add garlic; cook until soft, 2 to 3 minutes. Add peas, wine, 1 cup water, and 1 1/2 teaspoons salt; season with pepper. Simmer until liquid has almost evaporated and peas are tender, 12 to 15 minutes. Let cool slightly.
  • Puree pea mixture in a food processor. Brush edges of 10 wrappers with egg. Place 1 tablespoon puree in centers. Top with a dry wrapper; seal edges. Trim using a 3-inch round cutter. Repeat with remaining wrappers and puree.
  • Working in batches, cook ravioli in salted simmering water until they are soft and rise to the surface, about 2 minutes. Meanwhile, melt butter in a medium skillet over medium heat; add ravioli to skillet, and cook until butter is frothy and ravioli is coated, 2 to 3 minutes. Sprinkle with mint. Serve immediately (as a first course).

RAVIOLI WITH GREEN BEANS AND PROSCIUTTO



Ravioli with Green Beans and Prosciutto image

Hold the marinara! For a change of pace, dress ravioli with a quick and creamy sauce that gets added taste and texture from tiny pieces of string beans and prosciutto.

Provided by Andrea Albin

Time 30m

Yield Makes 1 serving

Number Of Ingredients 8

1 serving frozen cheese ravioli (5 to 9 ravioli)
1/2 tablespoon olive oil
1/2 cup sliced (1/4 inch thick) green beans
1 small garlic clove, minced
1 1/2 tablespoons sour cream
1/2 teaspoon fresh lemon juice
1 1/2 tablespoons grated parmesan
1 thin slice prosciutto, chopped

Steps:

  • Cook ravioli according to package directions in boiling salted water (1 tablespoon salt for 4 quarts water). 3
  • When ravioli have 5 minutes of cooking time left, heat oil in a heavy medium skillet over medium-high heat. Sauté beans with a pinch of salt until crisp-tender, about 4 minutes. Add garlic and sauté 30 seconds.
  • Reserve 1/4 cup pasta-cooking water, then drain ravioli.
  • Reduce skillet heat to very low and stir in reserved cooking water, sour cream, lemon juice, cheese, and a pinch of pepper. Add ravioli and prosciutto and gently toss to coat.

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