Prosciutto and Mushroom Ravioli With Basil Browned Butter Sauce

Ready in : 45 mins

If you want to add more Mediterranean recipes to your recipe box, Prosciutto and Mushroom Ravioli With Basil Browned Butter Sauce might be a recipe you should try. This main course has 541 calories, 16g of protein, and 29g of fat per serving. This recipe serves 4. For $1.91 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe from Foodista has 6 fans. Head to the store and pick up all purpose flour, oregano, butter, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 65%, which is solid. If you like this recipe, you might also like recipes such as Prosciutto and Mushroom Ravioli With Basil Browned Butter Sauce, Prosciutto and Mushroom Ravioli With Basil Browned Butter Sauce, and Browned Butter Mushroom Ravioli with Sage.

Ingredients

all purpose flour

2 cups

butter

1 tablespoon

butter

4 tablespoons

eggs

3

basil

1 bunch

garlic

2 cloves

mushrooms

5 ounces

onion

0.5

oregano

1 teaspoon

prosciutto

4 ounces

salt

0.125 teaspoon

spinach

3 ounces

Cooking in Steps

1
We'll start out by making the dough for our ravioli.

ravioli

dough
2
Add to a food processor all of your ravioli ingredients.Run the processor and mix the ingredients up well. If the dough looks like pebbles, it's a touch too dry.

ravioli

dough

food processor
3
Add about 1/2-1 tsp of water and mix again. It should form a nice ball of dough. Once your dough is mixed, bring it out of the processor and knead it for a few minutes.Cover your ball of pasta dough with plastic wrap and let it rest for a good twenty minutes.While your dough is resting, let's whip up the tasty filling. Grab your skillet and heat up the butter on medium heat. Now add in the garlic.Next we'll add in the proscuitto, onions and mushrooms.

pasta dough

prosciutto

mushrooms

butter

garlic

onion

dough

water

wrap

plastic wrap

frying pan
4
Let it cook up for a minute or two and then add in the salt and oregano. Give it a swirl or two around the pan to mix in and then add in your spinach.

oregano

spinach

salt

frying pan
5
Let the spinach wilt down completely and then remove the mixture from the heat.Now it's time to grab your well rested pasta dough and pop out some ravioli.Rip off about a sixth of the ball and run it through your pasta maker (or hand roll it) to the desired thinness.If you have a ravioli cutter you can use that, or you can use a glass to cut circles, or you can do like we did and use a cookie cutter to make fun shapes celebrating the holiday.After you have your ravioli cut out, you'll drop a good teaspoonful of the prosciutto mixture into the center of the pasta.

pasta dough

prosciutto

ravioli

spinach

cookies

pasta

roll

cookie cutter

pasta machine
6
Brush the edges with an egg wash (the egg white from one egg) and place another pasta piece over the top. Seal the edges with your fingers, a fork, or whatever puts a smile on your face.Grab a pot, fill it up with water and set it to boil. The pasta will cook up quick (it will float when cooked)Grab another pan, drop the butter into it and cook it on medium until it turns a beautiful golden brown and gives off a lovely nutty smell. At this point you'll turn the heat down just a notch and add in your garlic.Now drop in your chopped basil, give it a swirl or two to let the basil wilt and your butter sauce is ready to rumble.

egg whites

butter

garlic

basil

pasta

water

egg

frying pan

pot
7
Drain your cooked up ravioli, dump them in the butter sauce and get them good and coated.

ravioli

butter
8
Serve them up with a little grated Parmesan or Romano over the top.

parmesan

romano cheese