- 4
Ingredients
- 1 recipe basic pasta dough
- 3 cups ricotta cheese
- 1 cup freshly grated pecorino, plus more for grating
- 1 bunch parsley, chopped to yield 1/4 cup, plus additional
- 2 eggs
- 1 bunch basil, leaves only, cut into chiffonade, plus additional
- 1/4 pound prosciutto, cut into 1/8-inch thick matchsticks
- Several gratings of nutmeg
- salt
- 8 tablespoons butter
Preparation
Step 1
In a large bowl, combine the ricotta, pecorino, prosciutto, eggs, nutmeg, parsley, and basil and mix well. Season with salt and set aside.
Roll out pasta to the thinnest setting a lightly floured surface.on a pasta rolling machine and place on
Cut a single sheet of pasta at a time into rectangles 2 by 1-inch. Place a teaspoon of the ricotta mixture into the center of each rectangle and fold the pasta and seal to form a 1-inch square. Repeat until all ingredients have been used.
Bring salted water to boil. Drop the ravioli in and cook 3-5 minutes, until tender and fully cooked. Meanwhile, in a 12 to 14-inch saute pan, heat the butter until melted and bubbling. Emulsify with some of the pasta cooking water. Remove ravioli from cooking liquid, drain and add to saute pan. Add a handful of parsley and a few leaves of torn basil. Grate pecorino into the pan and toss over heat 1 minute to coat, and serve immediately with additional pecorino as needed.