Prosciutto Ravioli in a Black Truffle & Parmesan Cream Sauce
Updated: 5 days ago
Difficulty Level: Moderate
Total Time: 1.5 hours
Serving Size: 2-4 servings
These homemade prosciutto ravioli are filled with a creamy blend of Prosciutto di Parma, ricotta, mascarpone, and Parmigiano Reggiano. Tossed in a silky black truffle and Parmesan cream sauce, this elegant handmade pasta is rich, savory, and full of earthy truffle flavor. Finish with shaved black summer truffle for an extra-special touch.
Ingredients:
Prosciutto Ravioli:
1 cup '00' flour
1/2 cup semolina flour
2 whole eggs
3 egg yolks
1/2 cup whole milk ricotta
1/2 cup Mascarpone
1/4 cup Parmigiano Reggiano, finely grated
1/4 lb. Prosciutto di Parma
Black Truffle Parmesan Cream Sauce:
3/4 cup heavy cream
2 tbsp. black truffle sauce or paste
2 tbsp. Parmigiano Reggiano, finely grated
Shaved black summer truffle (optional)
Directions:
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.
For the filling, add the ricotta, Mascarpone, Parmigiano and prosciutto to a blender and blend until smooth.
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).
Place about 1 tbsp. dollops of the filling onto one of the pasta sheets. Take a second pasta sheet and place over top. Using a ravioli stamp, press and seal to shape the ravioli.
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 1/4 cup pasta water.
Add the heavy cream to a saucepan and simmer over low heat for about 5 minutes to reduce. Remove from heat and whisk in the Parmigiano and black truffle paste until smooth. Add more of each ingredient to taste.
In a sauté pan over low heat, toss the ravioli in the black truffle sauce. Add pasta water to loosen up the sauce if needed.
Plate and top with more grated Parmigiano or shaved black truffle and serve!
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