Spinach Prosciutto Ravioli
Delight in the elegant flavors of homemade Spinach Prosciutto Ravioli, a dish that effortlessly combines classic Italian techniques with rich, savory ingredients. This recipe features tender, handcrafted pasta envelopes filled with a luscious mixture of wilted baby spinach, creamy ricotta, finely chopped prosciutto, and a hint of nutmeg for warmth. Each ravioli is delicately boiled to perfection, then finished in a fragrant sage butter sauce that adds an herby, indulgent touch. Perfect for a special dinner or entertaining guests, this dish pairs beautifully with a crisp white wine and a sprinkle of freshly grated Parmesan. With step-by-step guidance on crafting pasta from scratch, it’s an ideal recipe for anyone looking to master classic Italian cooking.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 whole Large eggs
- 4 cups Baby spinach
- 1 cup Ricotta cheese
- 0.5 cup Grated Parmesan cheese
- 0.25 pound Prosciutto, finely chopped
- 0.25 teaspoon Nutmeg, ground
- 4 tablespoons Unsalted butter
- 6 whole Fresh sage leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Water
Instructions
Prepare the pasta dough: On a clean work surface, mound the flour into a well and crack the eggs into the center. Use a fork to beat the eggs, gradually incorporating the flour until a shaggy dough forms.
Knead the dough for 8-10 minutes until it is smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
While the dough rests, prepare the filling. Heat a skillet over medium heat and wilt the spinach for 2-3 minutes. Allow it to cool slightly, then squeeze out excess moisture and finely chop it.
In a mixing bowl, combine the chopped spinach, ricotta cheese, Parmesan cheese, chopped prosciutto, nutmeg, salt, and black pepper. Mix until well combined.
Divide the rested pasta dough into four portions. Roll out each portion using a pasta machine or rolling pin until it is thin and nearly translucent.
Lay out one sheet of pasta on a floured surface. Place teaspoonfuls of the filling about 1.5 inches apart on the sheet. Lightly brush water around each mound of filling.
Place another sheet of pasta over the top, pressing gently around the filling to seal. Use a ravioli cutter or knife to cut out individual ravioli, ensuring the edges are sealed tightly.
Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for 3-4 minutes until they float to the surface.
In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until fragrant and slightly crispy, about 2 minutes.
Use a slotted spoon to transfer the cooked ravioli to the skillet with the butter sauce. Toss gently to coat.
Serve the ravioli warm, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 1423 mg | 62% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 0.8 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 300 mg | 23% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 180 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
