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Prosciutto and Mushroom Ravioli With Basil Browned Butter Sauce

 
One serving costs about $1.91

$1.91 per serving

6 people like this recipe

6 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 side dish,lunch,main course,main dish,dinner Mediterranean,Italian,European
spoonacular Score:64%

Spoonacular Score: 64%

 

Prosciutto and Mushroom Ravioli With Basil Browned Butter Sauce might be a good recipe to expand your main course recipe box. This recipe makes 4 servings with 541 calories, 16g of protein, and 29g of fat each. For $1.91 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. If you have oregano, butter, prosciutto, and a few other ingredients on hand, you can make it. It is brought to you by spoonacular user karyncr. It is a reasonably priced recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes around 45 minutes. Users who liked this recipe also liked Prosciutto and Mushroom Ravioli With Basil Browned Butter Sauce, Browned Butter Mushroom Ravioli with Sage, and Pumpkin Ravioli With Browned Butter Sage Sauce.

Ravioli works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Rodano Vigna Viacosta Chianti Classico with a 4.3 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.

Rodano Vigna Viacosta Chianti Classico

Deep concentration of Sangiovese flavors of classic cherry, earth and a hint of smoky pistachio nuts. Made with 100% Sangiovese.

» Get this wine on Wine.com

Ingredients

Servings:
2 cups
2 cups all purpose flour
all purpose flour
1 Tbsp
1 Tbsp butter
butter
4 Tbsps
4 Tbsps butter
butter
3
3  eggs
eggs
1 bunch
1 bunch fresh basil
fresh basil
2 cloves
2 cloves garlic
garlic
5 ounces
5 ounces diced mushrooms
diced mushrooms
0.5
0.5  diced onion
diced onion
1 tsp
1 tsp oregano
oregano
4 ounces
4 ounces prosciutto
prosciutto
0.13 tsps
0.13 tsps salt
salt
3 ounces
3 ounces fresh spinach
fresh spinach
2 cups all purpose flour
2 cups
all purpose flour
1 Tbsp butter
1 Tbsp
butter
4 Tbsps butter
4 Tbsps
butter
3  eggs
3
eggs
1 bunch fresh basil
1 bunch
fresh basil
2 cloves garlic
2 cloves
garlic
5 ounces diced mushrooms
5 ounces
diced mushrooms
0.5  diced onion
0.5
diced onion
1 tsp oregano
1 tsp
oregano
4 ounces prosciutto
4 ounces
prosciutto
0.13 tsps salt
0.13 tsps
salt
3 ounces fresh spinach
3 ounces
fresh spinach

Equipment

food processor
food processor
cookie cutter
cookie cutter
plastic wrap
plastic wrap
pasta machine
pasta machine
frying pan
frying pan
pot
pot
food processor
food processor
cookie cutter
cookie cutter
plastic wrap
plastic wrap
pasta machine
pasta machine
frying pan
frying pan
pot
pot


Instructions

  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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.91
Ingredient
2 cups all purpose flour
1 tablespoon butter
4 tablespoons butter
3 eggs
1 bunch fresh basil
2 cloves garlic
5 ounces diced mushrooms
½ diced onion
1 teaspoon oregano
4 ounces prosciutto
3 ounces fresh spinach
Price
$0.33
$0.12
$0.48
$0.72
$0.31
$0.13
$0.79
$0.12
$0.10
$3.78
$0.76
$7.65

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • get more cooking tips

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional 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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