Herbed Ham and Mozzarella Ravioli
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Ingredients
| 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 |
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Instructions
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
Author's Comments
This recipe was provided by Tre Stelle
For more inspiring recipes visit www.trestelle.ca
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