Ravioli with Prosciutto and Stracciatella Filling

Name: Ravioli with Prosciutto and Stracciatella Filling
Total time: 1800 s
Yield: Serves 2 servings
Ingredients: 3/4 cup all-purpose flour (100 grams); 1 egg; 2/3 cup stracciatella cheese (150 grams); 3.5 oz prosciutto (100 grams); 6 tablespoons unsalted butter (80 grams); 3 sage leaves, salt, pepper

Nico Acquaviva @cook_nicoacquaviva

Martina Franca

Ravioli with Prosciutto and Stracciatella Filling

Nico Acquaviva @cook_nicoacquaviva

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Ingredients

30 minutes

Serves 2 servings

3/4 cupall-purpose flour (100 grams)
1egg
2/3 cupstracciatella cheese (150 grams)
3.5 ozprosciutto (100 grams)
6 tablespoonsunsalted butter (80 grams)
3sage leaves, salt, pepper
1/2 cup grated Parmesan cheese (50 grams)

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Steps

30 minutes

1

Mix the flour and egg together, knead well until you have a smooth, even dough. Cover and let rest for 30 minutes under a clean kitchen towel.
2

Quickly blend the stracciatella cheese and place it in a fine mesh strainer to drain any excess liquid. Finely chop the prosciutto with a knife and mix it with the stracciatella.
3

Roll out the dough with a rolling pin or, even better, a pasta machine, to make two thin sheets. Place small amounts of filling at regular intervals on the first sheet, cover with the second sheet, and use a fluted pastry wheel to cut out the ravioli.
4

Boil the ravioli in salted water for 5 minutes, then sauté them in butter with chopped sage leaves. Serve and season with black pepper and a sprinkle of grated Parmesan cheese.