Fig and Prosciutto Ravioli

Written by Ariana deVries on May 12

Homemade pasta is revolutionary!

Well, at the very least it's a whole lot better than anything you can buy off the shelf at a grocery store. I had never tried making my own pasta until I attempted this ravioli. 

An Italian friend of mine was going away with her husband and daughter for several months and offered to let me use their pasta machine and ravioli supplies while they were gone. I have to say, I got very excited. I'm pretty sure I was bouncing in my chair and my face lit up with excitement as I envisioned making pasta for the first time. They were seasoned professionals and gave me lots of tips before sending me out the door with my new (on loan) treasure. 

I finally got around to making pasta about 2 weeks later. It just so happened that my mom was available and came over to help. What a fun thing to do with your mom! I wonder if that's what true blue Italian moms do with their daughters. :)

It took a bit of trial and error before we figured out how to use the machine properly. I did learn a few lessons about making pasta that I will be sure to remember for next time.

  1. Cover your pasta if you don't want it to dry out. A kitchen towel works great for this.
  2. Don't fold it onto itself. If you're moving onto another piece before cutting or using, make sure you lay the pasta strip out flat.
  3. Don't fill ravioli too full. It becomes very messy very quickly.
  4. Make sure the pasta is not too sticky. Otherwise it won't go through the rollers properly.
  5. Have fun! Even if it goes wrong, enjoy the learning process. Next time it will be better!


Once I finished filling the ravioli (I had cut some of the dough into fetticcine as well), I felt so proud of what I had accomplished. Scott and I had some of the ravioli for dinner that night. My word. It was absolutely incredible. Bursting with flavour, not too heavy, perfect doughy-ness, I could go on and on! I have never had pasta at someone's home that tasted so good. It probably tasted even better because I knew it was made by yours truly and from scratch, beginning to end. 

If you've never tried making pasta before, I highly recommend trying it sometime in your lifetime. Find a friend who owns a pasta maker and have a pasta making party. I will definitely be making much more in the future. 

Anyways, that's all for now. I'm going to play some board games with my hubby and his broski. :) 

Fig and Prosciutto Ravioli

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


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



  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.*