Fig and Prosciutto Ravioli

Serving Size: 36 Large Ravioli Prep Time: 1 hour Cook Time: 12-15 minutes

Ingredients

1 tbs Olive Oil
1/2 Onion (Diced)
4 cloves Garlic (Minced)
1/2 cup Ricotta Cheese
7-8 pieces Proscuitto (Cut into small pieces)
2-3 Fig(s) (Fresh or preserves)
1/2 cup Mozzarella Cheese (Grated)
3 tbs Parmesan Cheese (Grated)
1 Egg(s) (Beaten)
1/8 tsp Black Pepper

Instructions

Filling:

  1. In a skillet over medium high heat, heat the olive oil.
  2. Add the diced onion and the garlic and sauté about five minutes or until the onion is translucent.
  3. Remove from heat and allow to cool.
  4. In a medium bowl, add the ricotta cheese, prosciutto, figs, cheese, and egg.
  5. Add pepper and onions, which have cooled. Mix well.
  6. Let the filling chill in the refrigerator for 1/2 hour before filling the pasta.

For the pasta dough recipe, go HERE!

Now you can begin rolling!

  1. When the filling is chilled, begin rolling out your dough. I like mine to be pretty thin for ravioli.
  2. Flour your ravioli press generously. Lay down a piece of stretched dough and gently press down to create an indentation in the dough.
  3. Using a teaspoon, fill the indentations with the chilled filling.
  4. Using your finger moistened with water, "outline" the dough so that the top layer will stick.
  5. Place a second piece of stretched dough over the filling.
  6. Using a rolling pin, (ravioli kits usually come with one) roll overtop of the dough, flattening it, getting the air bubbles out and sealing the top layer of dough to the bottom layer. Make sure you don't fill it too full!
  7. Flip the press over and carefully remove the ravioli. Use a dough scraper to cut the ravioli completely.
  8. Use a fork to press the dough together around the edges.
  9. Place the finished ravioli on a baking sheet powdered with cornmeal. Continue with all the pasta and filling until completed.
  10. You can then freeze or cook the ravioli.

To cook: Place in boiling water for 2-3 minutes (until they float). If frozen, cook for 4-5 minutes.

To freeze:  Place the sheet pan in the freezer and allow them to freeze individually for a couple of hours. When they are frozen, transfer the ravioli to a container, separating the layers with parchment paper. To cook: boil in water for about 4 minutes or until the raviolis float to the top.

*Original recipe was found on the Bossy Italian Wife website.*