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.
This recipe was provided by Tre Stelle
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