Prosciutto & Burrata Heart Ravioli with Basil

Difficulty Level: Moderate

Total Time: 2 hours

Serving Size: 2-4 servings

Ingredients:

• 1 cup ‘00’ wheat flour

• 1/2 cup semolina flour

• 2 eggs, 3 yolks

• 8 oz. burrata

• ~10 slices Prosciutto di San Daniele, torn

• 1/4 cup Parmigiano Reggiano, finely grated

• 1/4 tsp. salt

• 6 tbsp. butter

• Pasta water as needed

• Basil for garnish

  
  

Directions:

1. Mix the flours and form a well. Add the eggs and yolks, whisking with a fork while gradually incorporating the flour. Knead for 10 minutes until smooth, then wrap in plastic and rest 30 minutes.

2. Add the burrata, 6-8 slices of prosciutto, Parmigiano and salt to a food processor. Blend until smooth. Add to a piping bag and set aside.

3. Divide the rested dough into four pieces. Roll each piece into thin sheets using a pasta machine (setting 7).

4. Place heart-shaped dollops of the filling onto the pasta sheets. Place another pasta sheet over top, press and seal to shape your ravioli using a heart-shaped mold or stamp.

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 1 cup of pasta water.

6. Melt the butter in a large 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. Plate and top with the remaining Prosciutto di San Daniele, basil and grated Parmigiano.