Homemade Ravioli Filled With Prosciutto and Three Cheeses
Enjoy a romantic dinner in with your sweetheart this Valentine’s Day and make them these simple, but elegant Ravioli alla Bucco. Homemade pasta dough is rolled thin and filled with a light and fluffy blend of three different Italian cheeses and prosciutto.
If you’ve never tried prosciutto before, you’re in for a treat, and if the prosciutto alone doesn’t win your loved one’s heart, then the combination of the prosciutto and cheese will!
My hubby and I really love to stay in and make pasta together. It’s a really nice way for us to just send some quiet time together and focus on something that really seemed to bring us closer together – food, so this recipe is special to me, to us which is why I wanted to share it with you this Valentine’s Day because I love all of you, too! If you have a little bit of extra time and some extra patience, cut the ravioli into heart shapes.
For more detailed instructions with step-by-step pictures on how to make ravioli, click here.
1 recipe homemade pasta dough
1 32 oz whole milk ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup finely grated parmesan cheese
1/4 lb prosciutto, finely chopped
1 large egg
2 tbsp fresh parsley, finely chopped
salt and pepper
To make the filling, mix together all of the ingredients in a bowl, cover and refrigerate.
Line 2 or 3 baking sheets with towels and lightly dust towels with semolina flour.
Cut dough into 8 equal sized pieces, working with one piece at a time, keeping the others covered. Shape dough into a flat disc and lightly dust the rollers of a pasta machine with flour. Set rollers a 0 and pass the dough through a couple times. Continue to pass the dough through the rollers, until dough is about 1/8” thick. If you don’t have a pasta roller, use a rolling pin. Repeat with remaining dough.
Lay one strip of dough on a lightly floured surface and beginning about 1” from each edge of the dough place 1 tbsp of filling1” apart. Lightly brush around the filling with water. Gently place a second piece of dough over the top. Press out any air bubbles.
Using a ravioli cutter, or a sharp knife, separate ravioli and press the edges firmly to seal. Repeat with remaining dough and filling. Cover the ravioli with a towel and refrigerate until ready to cook or up to three hours, turning the pieces several times so that they do not stick to the towel.
Bring a large pot of salted boiling water to a boil. Lower the heat so that the water boils gently. Add the ravioli a few at a time and cook until tender – 2-5 minutes.
Meanwhile, heat Grandma’s Spaghetti Sauce over low heat, or use fresh out of the CrockPot.
Scoop out cooked ravioli with a slotted spoon and drain well in a colander.
Place ravioli in a a bowl and top with sauce. Sprinkle the top with parmesan cheese. Serve immediately.
Click the link below for the printable version of this recipe!