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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:69%

Spoonacular Score: 69%

 

If you want to add more Mediterranean recipes to your recipe box, Prosciutto and Mushroom Ravioli With Basil Browned Butter Sauce might be a recipe you should try. This main course has 541 calories, 16g of protein, and 29g of fat per serving. This recipe serves 4. For $1.91 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe from Foodista has 6 fans. Head to the store and pick up all purpose flour, oregano, butter, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 65%, which is solid. If you like this recipe, you might also like recipes such as Prosciutto and Mushroom Ravioli With Basil Browned Butter Sauce, Prosciutto and Mushroom Ravioli With Basil Browned Butter Sauce, and Browned Butter Mushroom Ravioli with Sage.

Ravioli works really well with Chianti, Verdicchio, and Trebbiano. 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. One wine you could try is Castellare Chianti Classico Riservan Il Poggiale. It has 4.1 out of 5 stars and a bottle costs about 34 dollars.

Castellare Chianti Classico Riserva Il Poggiale

Made from 90% Sangioveto, 5% Canaiolo, and 5% Ciliegiolo grown in the Il Poggiale vineyard, the grapes come from an elevation of almost 1,500 feet above sea level. The combination of high elevation and extremely low yields results in a wine thatmanages to simultaneously show both restraint and layered richness. This classic red holds great aging capability.This Riserva is a brilliant garnet color with layered aromas of red cherries, earth, rose flowers, and leather. On the palate, the wine shows excellent structure with firm, integrated tannins and is full-bodied with plenty of spice.

» 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
1 bunch
1 bunch fresh basil
fresh basil
2 cloves
2 cloves garlic
garlic
5 ounces
5 ounces diced mushrooms
diced mushrooms
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
1 bunch fresh basil
1 bunch
fresh basil
2 cloves garlic
2 cloves
garlic
5 ounces diced mushrooms
5 ounces
diced mushrooms
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: $2.19
Ingredient
2 cups all purpose flour
1 tablespoon butter
4 tablespoons butter
3 eggs
1 bunch fresh basil
1 bunch fresh basil
2 cloves garlic
5 ounces diced mushrooms
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
$0.31
$0.13
$0.79
$0.79
$0.12
$0.10
$3.78
$0.76
$8.75

Nutritional Information

Quickview
548 Calories
17g Protein
29g Total Fat
53g Carbs
17% Health Score
Limit These
Calories
548k
27%

Fat
29g
46%

  Saturated Fat
13g
87%

Carbohydrates
53g
18%

  Sugar
2g
3%

Cholesterol
179mg
60%

Sodium
442mg
19%

Get Enough Of These
Protein
17g
35%

Vitamin K
124µg
118%

Selenium
44µg
63%

Vitamin A
2839IU
57%

Vitamin B2
0.82mg
49%

Folate
190µg
48%

Vitamin B1
0.67mg
45%

Manganese
0.78mg
39%

Vitamin B3
7mg
38%

Iron
4mg
27%

Phosphorus
258mg
26%

Vitamin B5
2mg
21%

Copper
0.41mg
20%

Vitamin B6
0.32mg
16%

Potassium
560mg
16%

Fiber
3g
14%

Magnesium
50mg
13%

Zinc
1mg
12%

Vitamin C
9mg
12%

Vitamin E
1mg
10%

Vitamin B12
0.49µg
8%

Calcium
77mg
8%

Vitamin D
0.92µg
6%

covered percent of daily need

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