Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cured ham
Filling
To shape
Ravioli
To serve
How it's done
Cured ham
Heat a dash of oil in a non-stick frying pan. Add the cured ham in batches, fry until crispy. Remove and drain on paper towels.
Filling
Heat the butter in a pan. Add the onion and garlic, sauté for approx. 2 mins. Remove, transfer to a bowl, allow to cool slightly. Add the cream cheese, parmesan and pepper. Set aside 3 slices of the cured ham, finely chop the remainder, add, mix well. Set aside the remainder of the cured ham. Divide the filling into 4 equal portions.
To shape
Unroll one roll of pasta dough, brush with a little water. Divide one portion of filling into 7 mounds and place on the lower half of the pasta dough at equal intervals. Fold the free half over the filling. Press the edges down firmly, pressing out any trapped air, cut out the ravioli using a round, fluted cutter (approx. 7 cm in diameter), place on a sheet of baking paper. Make more ravioli using the remainder of the dough and filling.
Ravioli
Cook the ravioli in batches in simmering salted water for approx. 5 mins. Remove the ravioli with a slotted spoon, drain well. Set aside approx. 50 ml of the cooking water.
To serve
Place the butter and sage in a wide pan, heat until the butter foams and smells slightly nutty. Add the ravioli and reserved cooking water, heat through for approx. 1 min. Plate up the ravioli with the sage. Tear the reserved cured ham into pieces and spread on top.
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