Asparagus Prosciutto Ravioli
We are taking handmade ravioli to the next level and stuffing them with fresh asparagus paired perfectly with crispy prosciutto and finished off with creamy ricotta cheese. These would not be finished properly without a rich and delicious white wine sauce that will leave you licking your plate clean.
Asparagus Prosciutto Ravioli
Servings
4-6
Prep Time
60 minutes
Cook Time
20 minutes
We are taking handmade ravioli to the next level and stuffing them with fresh asparagus paired perfectly with crispy prosciutto and finished off with creamy ricotta cheese. These would not be finished properly without a rich and delicious white wine sauce that will leave you licking your plate clean.
Author:Andrew Sciabica
Ingredients
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2 Tbsp Sciabica’s Rosemary EVOO (or Your Favorite Sciabica’s EVOO)
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2 Cups “OO” or Semolina Flour
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3 Eggs
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½ Tbsp Sea Salt
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16 oz Ricotta Cheese
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1 Head Asparagus, Washed, Finely Chopped
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8 oz package Prosciutto, Chopped
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1 tsp Black Pepper
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6 Cloves Garlic, finely chopped
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2 Shallots, finely chopped
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2 Tbsp Your Favorite Sciabica’s EVOO
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2 Cups Your Favorite Cooking White Wine
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1 Qt Chicken or Veggie Broth
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Salt and Pepper To Taste
Fresh Pasta Dough
Ravioli Filling
White Wine Sauce
Directions
Pasta Dough
In a food processor, combine all pasta dough ingredients and pulse until flour begins to hold together (It will still be a bit crumbly until you knead by hand)
Flour a large surface to knead the dough
Knead until the dough begins to tighten after pressure is released
Cover in plastic wrap and let sit in the fridge for at least 20 minutes
Ravioli Filling
Saute prosciutto and asparagus in a medium-high heat pan until lightly browned
Season with black pepper and let cool
Mix sauteed asparagus and prosciutto with ricotta in a mixing bowl and set aside for assembly
Ravioli
Cut dough in half to avoid the pasta sheet from becoming too long
Using a pasta rolling machine, start at the largest setting and begin to roll your half dough ball
As the dough begins to smooth out, decrease the width between the rollers until you have reached your desired thickness for your ravioli (Note: If you roll it too thin, the filling may puncture the dough
Cut your sheet of pasta dough into even, workable rectangles
Place filling on one half of the rectangle ensure to leave at least half an inch to an inch of space between to allow a proper seal
Fold the rectangle over itself to cover the filling and press the edges together to form a seal (Try and get as much air out as possible before fully sealing each)
Using a ravioli roller cutter or a knife cut between the formed ravioli
Once separated, pinch the edges ensure the seal is tight
Lightly flour each one and lay it on a flat surface, do not stack
Cover with plastic wrap immediately to avoid drying out the dough(You can freeze them off for later use, once fully frozen ravioli can be stacked for frozen storage only)
Cooking Ravioli
Boil a pot of salted water
Place ravioli in boiling water
Once ravioli floats they are ready to be strained and added to the sauce (Coat ravioli in olive oil after boiling to ensure they do not stick together)
White Wine Sauce
In a medium-high heat pan, add olive oil, shallots, and garlic; saute until lightly browned
Deglaze the pan by adding white wine, reduce by half
Add broth and reduce by half
Add cooked ravioli and stir to evenly coat