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Mini Prosciutto & Ricotta Ravioli with Parmesan Butter

Difficulty Level: Moderate

Total Time: 2 hours

Serving Size: 2-4 servings


  • 1 cup ‘00’ wheat flour

  • 1/2 cup semolina flour

  • 2 eggs, 3 yolks

  • 1/2 cup whole milk ricotta

  • 1/2 lb. Prosciutto di Parma, torn

  • 1 cup Parmigiano Reggiano, finely grated

  • 1/4 tsp. salt

  • 6 tbsp. unsalted butter


  1. In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. The dough can also be made ahead of time and rest overnight.

  2. For the filling, add the ricotta to a blender and blend for about 10 seconds until glossy and smooth. Add the prosciutto, 1/4 cup Parmigiano and salt. Blend again until smooth. Add to a piping bag and set aside.

  3. After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the Marcato Atlas pasta machine or KitchenAid pasta roller attachment).

  4. Place about 1/2 tsp. dollops of the filling onto one of the pasta sheets. Take a second pasta sheet and place over top. Using a stamp, press and seal to shape the ravioli.

  5. Bring a large pot of water to a boil, add plenty of salt. Cook the ravioli until they float to the top, about 2-3 minutes. Reserve 3/4 cup pasta water.

  6. Melt the butter in a large sauté pan over low heat. Strain the ravioli and add them to the pan along with 1/4 cup pasta water. Toss on medium heat.

  7. Remove from heat and slowly add in the remaining Parmigiano. Toss until combined, adding more pasta water as needed.

  8. Plate and top with more grated Parmigiano.


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