Pea and Sage Ravioli with Crispy Prosciutto
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
Makes 4 servings
Ingredients
- ½ cup fresh ricotta cheese
- ½ cup fresh or defrosted peas, blanched
- ¼ cup finely grated Parmesan cheese
- 1 egg, beaten
- 2 tablespoons minced sage
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil, divided
- 4 slices prosciutto, cut into thin strips
- 1 tablespoon lemon juice
Procedure
Bring out the best of summer with the sweet and fresh flavor of peas and earthy sage balanced with salty prosciutto and tangy lemon olive oil. The wonderful contrast of textures with the soft ravioli and crispy prosciutto is a bonus.
Preheat an oven to 250 degrees and position an oven rack in the upper half.
To make filling: Place the ricotta in a strainer over a sink to remove any excess liquid. Transfer to a food processor, fitted with a metal blade, and add peas and Parmesan cheese. Process until smooth, add egg and sage and pulse a few times until well combined. Season with salt and pepper.
To prepare ravioli: Cut fresh pasta rounds, fill and shape ravioli. Dust the tops of the ravioli with flour and cover loosely with a clean kitchen towel.
To prepare prosciutto: Use a silicone pastry brush to lightly coat a rimmed baking sheet with olive oil. Arrange the prosciutto on the sheet, transfer to the oven and cook until crispy, about 12 minutes. Remove, drain on paper towels and set aside. Boil ravioli in salted water until al dente. Transfer the pasta to a medium bowl. Add olive oil and lemon juice and toss until well coated. Season with salt and pepper.
To serve: Divide the ravioli between 4 warmed serving plates, sprinkle with crispy prosciutto and serve immediately.
Preheat an oven to 250 degrees and position an oven rack in the upper half.
To make filling: Place the ricotta in a strainer over a sink to remove any excess liquid. Transfer to a food processor, fitted with a metal blade, and add peas and Parmesan cheese. Process until smooth, add egg and sage and pulse a few times until well combined. Season with salt and pepper.
To prepare ravioli: Cut fresh pasta rounds, fill and shape ravioli. Dust the tops of the ravioli with flour and cover loosely with a clean kitchen towel.
To prepare prosciutto: Use a silicone pastry brush to lightly coat a rimmed baking sheet with olive oil. Arrange the prosciutto on the sheet, transfer to the oven and cook until crispy, about 12 minutes. Remove, drain on paper towels and set aside. Boil ravioli in salted water until al dente. Transfer the pasta to a medium bowl. Add olive oil and lemon juice and toss until well coated. Season with salt and pepper.
To serve: Divide the ravioli between 4 warmed serving plates, sprinkle with crispy prosciutto and serve immediately.
Pea and Sage Ravioli with Crispy Prosciutto
By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 4 servings
Ingredients
- ½ cup fresh ricotta cheese
- ½ cup fresh or defrosted peas, blanched
- ¼ cup finely grated Parmesan cheese
- 1 egg, beaten
- 2 tablespoons minced sage
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil, divided
- 4 slices prosciutto, cut into thin strips
- 1 tablespoon lemon juice
Procedure
Bring out the best of summer with the sweet and fresh flavor of peas and earthy sage balanced with salty prosciutto and tangy lemon olive oil. The wonderful contrast of textures with the soft ravioli and crispy prosciutto is a bonus.
Preheat an oven to 250 degrees and position an oven rack in the upper half.
To make filling: Place the ricotta in a strainer over a sink to remove any excess liquid. Transfer to a food processor, fitted with a metal blade, and add peas and Parmesan cheese. Process until smooth, add egg and sage and pulse a few times until well combined. Season with salt and pepper.
To prepare ravioli: Cut fresh pasta rounds, fill and shape ravioli. Dust the tops of the ravioli with flour and cover loosely with a clean kitchen towel.
To prepare prosciutto: Use a silicone pastry brush to lightly coat a rimmed baking sheet with olive oil. Arrange the prosciutto on the sheet, transfer to the oven and cook until crispy, about 12 minutes. Remove, drain on paper towels and set aside. Boil ravioli in salted water until al dente. Transfer the pasta to a medium bowl. Add olive oil and lemon juice and toss until well coated. Season with salt and pepper.
To serve: Divide the ravioli between 4 warmed serving plates, sprinkle with crispy prosciutto and serve immediately.
Preheat an oven to 250 degrees and position an oven rack in the upper half.
To make filling: Place the ricotta in a strainer over a sink to remove any excess liquid. Transfer to a food processor, fitted with a metal blade, and add peas and Parmesan cheese. Process until smooth, add egg and sage and pulse a few times until well combined. Season with salt and pepper.
To prepare ravioli: Cut fresh pasta rounds, fill and shape ravioli. Dust the tops of the ravioli with flour and cover loosely with a clean kitchen towel.
To prepare prosciutto: Use a silicone pastry brush to lightly coat a rimmed baking sheet with olive oil. Arrange the prosciutto on the sheet, transfer to the oven and cook until crispy, about 12 minutes. Remove, drain on paper towels and set aside. Boil ravioli in salted water until al dente. Transfer the pasta to a medium bowl. Add olive oil and lemon juice and toss until well coated. Season with salt and pepper.
To serve: Divide the ravioli between 4 warmed serving plates, sprinkle with crispy prosciutto and serve immediately.