Herbed Ham and Mozzarella Ravioli



3 servings



3/4 cup 175 mL Tre Stelle® Mozzarella Cheese, cut into 1/4” cubes
1/2 cup 125 mL prosciutto cotto [Italian cooked ham], finely chopped
2 tbsp. 30 mL basil, finely chopped
1 tbsp. 15 mL parsley, finely chopped
1/2 tsp. 2 mL ground white pepper
pinch salt
1 pkg 454 g fresh eggroll wraps
1 egg white, beaten lightly
1/4 cup 60 mL butter, melted
1/3 cup 75 mL Tre Stelle® Parmigiano Reggiano Cheese, grated
1 tbsp. 15 mL parsley, finely chopped for garnish


In a medium bowl combine Mozzarella Cheese, prosciutto cotto, basil, parsley, pepper and salt; cover and refrigerate until ready to use. Place a sheet of dough on a dry, lightly floured surface and portion a heaping tablespoon of the Mozzarella Cheese filling into the centre. Brush the entire surface of the dough with egg white. Cover with a second sheet of dough and press the edges together, pushing out any pockets of air as you go. Trim ravioli with a decorative cutter or knife, leaving a 1” edge around filling. Repeat with remaining dough, making a total of 9 large ravioli. Cover and refrigerate until ready to use. Meanwhile bring a large saucepan of salted water to rolling boil. Carefully add ravioli in batches; being careful not to crowd the saucepan and cook until ravioli rise to the surface [approximately 2”“3 minutes]. Remove with a slotted spoon and keep warm until all ravioli are cooked. Place three ravioli on individual plates and drizzle with melted butter and top with Parmigiano Reggiano Cheese and parlsey.

Makes 3 servings

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This recipe was provided by Tre Stelle

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