Prosciutto and Mushroom Ravioli With Basil Browned Butter Sauce

Prosciutto and Mushroom Ravioli With Basil Browned Butter Sauce is a main course that serves 4. For $1.91 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. One serving contains 541 calories, 16g of protein, and 29g of fat. It is brought to you by Foodista. 6 people were glad they tried this recipe. Head to the store and pick up mushrooms, oregano, salt, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is an affordable recipe for fans of Mediterranean food. Taking all factors into account, this recipe earns a spoonacular score of 63%, which is good. Try Prosciutto and Mushroom Ravioli With Basil Browned Butter Sauce, Browned Butter Mushroom Ravioli with Sage, and Pumpkin Ravioli With Browned Butter Sage Sauce for similar recipes.

Servings: 4

 

Ingredients:

2 cups of All Purpose Flour

1 tablespoon of Butter

4 tablespoons of Butter

3 Large Eggs

1 bunch of Fresh Basil, Chopped

2 cloves of Garlic

5 ounces Mushrooms, Diced

1/2 Onion, Diced

1 teaspoon of Oregano

4 ounces prosciutto, thinly sliced

1/8 teaspoon Salt

3 ounces Fresh Spinach

Equipment:

food processor

plastic wrap

frying pan

cookie cutter

pasta machine

pot

Cooking instruction summary:

  1. We'll start out by making the dough for our ravioli. Add to a food processor all of your ravioli ingredients.
  2. Run the processor and mix the ingredients up well. If the dough looks like pebbles, it's a touch too dry. 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.
  3. Cover your ball of pasta dough with plastic wrap and let it rest for a good twenty minutes.
  4. 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.
  5. Next we'll add in the proscuitto, onions and mushrooms.
  6. 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.
  7. Let the spinach wilt down completely and then remove the mixture from the heat.
  8. Now it's time to grab your well rested pasta dough and pop out some ravioli.
  9. Rip off about a sixth of the ball and run it through your pasta maker (or hand roll it) to the desired thinness.
  10. 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.
  11. After you have your ravioli cut out, you'll drop a good teaspoonful of the prosciutto mixture into the center of the pasta.
  12. 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.
  13. Grab a pot, fill it up with water and set it to boil. The pasta will cook up quick (it will float when cooked)
  14. 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.
  15. 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.
  16. Drain your cooked up ravioli, dump them in the butter sauce and get them good and coated.
  17. Serve them up with a little grated Parmesan or Romano over the top.

 

Step by step:


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

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.

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.

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.

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.

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.

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

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


Nutrition Information:

Quickview
540 Calories
16g Protein
29g Total Fat
52g Carbs
17% Health Score
Limit These
Calories
540
27%

Fat
29g
45%

  Saturated Fat
13g
87%

Carbohydrates
52g
17%

  Sugar
1g
2%

Cholesterol
179mg
60%

Sodium
452mg
20%

Get Enough Of These
Protein
16g
33%

Vitamin K
115µg
110%

Selenium
41µg
59%

Vitamin A
2734IU
55%

Folate
182µg
46%

Vitamin B1
0.64mg
43%

Vitamin B2
0.68mg
40%

Manganese
0.74mg
37%

Vitamin B3
6mg
32%

Iron
4mg
26%

Phosphorus
226mg
23%

Vitamin B5
1mg
15%

Copper
0.29mg
14%

Vitamin B6
0.28mg
14%

Potassium
442mg
13%

Fiber
3g
12%

Magnesium
45mg
11%

Zinc
1mg
11%

Vitamin C
8mg
10%

Vitamin E
1mg
10%

Vitamin B12
0.48µg
8%

Vitamin D
1µg
7%

Calcium
73mg
7%

covered percent of daily need
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