Homemade saffron ravioli stuffed with prosciutto, basil, parmesan and ricotta cheese
Recipe (4 servings) ingredients:
For the dough:
- 400g flour (for my homemade pasta/ravioli I always use the ‘de Cecco’ flour)
- 3 whole eggs + 1 egg yolk
- 4g saffron
- 1 tbs olive oil
On a flat surface, sift the flour and dig a hole in the center into which the eggs will be added. Start mixing with a fork and incorporate the flour little by little. Once the flour is all mixed with the eggs, start mixing using your hands, adding some water if necessary (i use sparkling water instead). Form the dough into a ball and wrap it inside a plastic wrap. Let it rest aside for at least 20 minutes and prepare the stuffing.
For the stuffing:
- 6 slices of prosciutto
- 50g parmesan
- 250g ricotta cheese
- 1/2 brunch of basil (reserve some for the plating)
- salt, pepper
Degrease the prosciutto and chop it into fine pieces. Grate the parmesan and cut finely the basil leafs. Mix all the ingredients together with the ricotta cheese in a large bowl. Add salt and pepper.
Once the ravioli (chose the shape you want) are stuffed, place them in boiling water for about 2-3 minutes. Drain them and serve with parmesan using some basil leafs for decoration.
I hope you enjoy as much as I did !!!
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