Ricotta Ravioli With Prosciutto Roasted Peppers Pea Shoots And Tomato Cream Food

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FRESH PEA RAVIOLI WITH CRISPY PROSCIUTTO



Fresh Pea Ravioli with Crispy Prosciutto image

Provided by Claire Robinson

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 6

2 tablespoons lemon infused olive oil, plus more for drizzling
4 slices prosciutto, cut into thin strips
12 ounces fresh whole milk ricotta
1 1/2 cups fresh shelled English peas, plus more for garnish
Kosher salt and freshly cracked black pepper
24 to 36 square wonton wrappers

Steps:

  • Preheat the oven to 250 degrees F.
  • Heat the oil in a skillet, over medium heat. Add the prosciutto and cook until crisp. Remove and drain on paper towels. Set aside.
  • Lightly oil a serving plate with some of the prosciutto crisping oil and put it in a warm oven until ready to serve.
  • Drain the ricotta of excess moisture in a fine mesh sieve for 10 to 15 minutes.
  • Bring a large pot of salted water to a boil over medium heat. Add the peas and blanch them until just tender, about 2 to 3 minutes. Transfer the peas to an ice water bath, to shock and stop the cooking and preserve the color. Keep the pot of hot water on the stove to cook the ravioli.
  • Transfer the peas to a food processor and puree with the drained ricotta and salt and pepper, to taste. Put a teaspoon (or more depending on wonton size) of the pea mixture in the center of each wonton wrapper; avoid overfilling. Dampen the inside outer edges of wonton with water and fold, pinching around the borders to ensure that the ravioli is well sealed. Repeat with the remaining wonton wrappers and filling.
  • Bring the pot of hot water to a boil over medium heat.
  • Drop the ravioli, in batches, into the boiling water and cook until tender and the wrapper becomes slightly translucent, about 3 minutes. With a slotted spoon or skimmer, transfer the cooked ravioli to the lightly oiled serving plate. Drizzle with lemon infused olive oil and top with crispy prosciutto and a few peas. Serve immediately.

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.

PROSCIUTTO RAVIOLI



Prosciutto Ravioli image

Categories     Prosciutto     Boil

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 square wonton wrappers
1/2 cup (1 stick) unsalted butter
1 1/2 teaspoons dried oregano
Freshly grated Pecorino cheese

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 point to point, enclosing the filling completely and forming a triangle. Pinch the edges to seal. Transfer the ravioli to a baking sheet. Repeat with the remaining filling and wrappers. (The ravioli can be prepared up to 2 hours ahead; cover and refrigerate.)
  • Bring a large pot of salted water to a boil. Working in batches, cook the ravioli until just tender, stirring occasionally, about 4 minutes per batch. Transfer the ravioli to a large shallow bowl.
  • Melt the butter in a small, heavy skillet over medium heat. Add the oregano and stir for 1 minute. Season to taste with salt and pepper. Pour the oregano butter over the ravioli and toss gently to coat. Sprinkle with the Pecorino cheese and serve.

RAVIOLI WITH PROSCIUTTO, ROMA TOMATO AND SAGE



Ravioli with Prosciutto, Roma Tomato and Sage image

A few weeks ago there was a post on the message boards asking "Of all of your creations, what recipe are you the most proud of?" I want to change my answer to this one!! I had a moment of brillance last night when I started dinner and this recipe is the end result. I really enjoyed eating this and felt like I had created a very simple but extremely tasty dinner. I hope whomever decides to try it enjoys it as much as we did!!

Provided by Malriah

Categories     One Dish Meal

Time 30m

Yield 3 serving(s)

Number Of Ingredients 8

2 lbs meat ravioli or 2 lbs cheese ravioli, fresh or frozen (I use meat)
4 tablespoons butter
2 ounces prosciutto, chopped fine
2 tablespoons fresh sage (do not use dried!)
3 roma tomatoes, diced
1/4 teaspoon fresh ground black pepper (or to taste)
1 cup heavy cream
3 tablespoons freshly grated romano cheese

Steps:

  • Put a pot of salted water on to boil.
  • Melt butter in a large skillet over medium to medium/high heat.
  • Add prosciutto and let cook for 5 minutes.
  • Add chopped roma tomatoes and cook for 4 more minutes.
  • Add chopped sage and pepper.
  • Add your ravioli to the boiling water.
  • Add heavy cream to your tomato/prosciutto mixture and stir well.
  • Bring just to a boil and lower heat to a high simmer.
  • As ravioli begin to float, scoop them out of the pot and add to the skillet with the sauce mix.
  • Add cheese and gently toss to coat.
  • Serve with a green salad and garlic breadsticks.

Nutrition Facts : Calories 445.9, Fat 46.4, SaturatedFat 29, Cholesterol 154.9, Sodium 232.5, Carbohydrate 5.8, Fiber 1.3, Sugar 1.8, Protein 4.2

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