Prosciutto and Mushroom Ravioli with Basil Browned Butter Sauce

The boys and I celebrated Valentines this weekend by indulging in a truly special and incredibly delicious meal.  It was a feast fit for a king (or four kings as the case may be) that required ample time, patience, and love to put together.  Alex helped roll out the pasta and cut out the shapes.  He really wanted to make dinosaur ravioli, but I somehow convinced him that hearts would be more suitable for the occasion.  When it came time to stuff them, I put out on APB to my facebook fans and asked them what they would like to see in a ravioli.  I received 13 fabulous and completely unique responses.  In the end I decided to go with a variation of what Melanie suggested:

Melanie:  Mushroom, shallot, sage, proscuitto, ricotta – simple butter sauce would be all you’d need to top it and maybe some fresh grated romano??

Definitely a rockin’ delicious choice.  Thank you so much Melanie for the inspiration!

Before I move on to pasta rolling however, I have a little (exciting!) housekeeping to attend to.  First up, I wanted to share with you all that the (hopefully) final redesign for Mommie Cooks is nearing completion!  I am beyond excited about the new layout and I hope you will be too.  Look for the change to take place sometime between this Wednesday and Saturday.   This design has been a long time coming; I actually first started the process back in August if you can believe it!

Next in line, this mommy blogger has a blogoversary coming up!  Believe it or not, my first year blogoversary will be on the 24th of this month (coincidentally the same day as my birthday) and we are going to celebrate with some fun giveaways.  So be sure to stop by in the upcoming days to see what fun items I’ll be sharing with you all.

And last but certainly not least,  If you’ve ever been interested in the art of chocolate molding, then you’ll want to stop by my local NPR station’s food blog, WFAEats and check out an article I wrote on just such a topic.  I did a lot of “research” for that topic and found it to be a very tasty endeavor.

Enough jabbering.  Its time to get back to the good stuff, who’s ready to roll some ravioli?

Ingredients Needed:

For the Ravioli:

2 Cups of All Purpose Flour
3 Large Eggs
1/4 tsp Salt
1 Bunch of Fresh Basil

For the Filling:

1 Tbsp of Butter
2 Cloves of Garlic, Minced
5 Oz Mushrooms, Diced
1/2 Onion, Diced
3 Oz. Prosciutto, Diced
1/8 tsp Salt
1 tsp of Oregano
3 Oz. Chopped Fresh Spinach

For the Butter Sauce:

4 Tbsp of Butter
2 Cloves of Garlic
1 Bunch of Fresh Basil, Chopped

Let’s start out by making the dough for our ravioli.  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.  Add about 1/2-1 tsp of water and mix again.  It should form a nice ball.  Once mixed, bring it out of the processor and knead it for a few minutes.  Here’s where we’re at:

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 some butter on medium heat.  Now add in a couple cloves of garlic.

Next we’ll add in the prosciutto, onions and mushrooms.

“Nom nom” as Drew, my one year old, so aptly says when he sees food he likes.

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.

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.  If you have a pasta maker this would be the time to get it out.  You can roll the dough out with a rolling pin if you don’t have a machine, but trust me when I tell you it’s an arm workout and a half.

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.

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.

Almost done!  All that’s left to do for the ravioli is to cook them up.  So grab a pot, fill it up with water and get the thing boiling.  The pasta will cook up quick (it will float when cooked), so let’s move on to the butter sauce while the water is heating up.

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.  Check out how excited my butter got when it saw I invited garlic to the party.

Now drop in a little more basil, give it a swirl or two to let the green goodness wilt down and your butter sauce is ready to rumble.

Drain your cooked up ravioli, dump them in the butter sauce and get them good and coated.  Serve them up with a hearty sprinkling of Romano or Parmesan Cheese.

Whew!  It’s quite a process to make homemade ravioli but are the results worth it?  I say absolutely.  Just check out that delicious dish and tell me you aren’t ready to roll yourself some pasta.

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Proscuitto and Mushroom Ravioli with Basil Browned Butter Sauce

Ingredients:

For the Ravioli:
2 Cups of All Purpose Flour
3 Large Eggs
1/4 tsp Salt
1 Bunch of Fresh Basil

For the Filling:
1 Tbsp of Butter
2 Cloves of Garlic, Minced
5 Oz Mushrooms, Diced
1/2 Onion, Diced
3 Oz. Prosciutto, Diced
1/8 tsp Salt
1 tsp of Oregano
3 Oz. Chopped Fresh Spinach

For the Butter Sauce:
4 Tbsp of Butter
2 Cloves of Garlic
1 Bunch of Fresh Basil, Chopped

Directions:

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

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.

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.

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.

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

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

Prosciutto and Mushroom Ravioli With Basil Browned Butter Sauce on Foodista

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35 Responses to “Prosciutto and Mushroom Ravioli with Basil Browned Butter Sauce”

  1. 1

    Sanjeeta kk — February 14, 2011 @ 5:59 am

    Yes, its really worth making Raviolis at home and after looking at the treat above my thoughts have got wings! Lovely presentation, makes it easy to try.

  2. 2

    OK Chick — February 14, 2011 @ 10:10 am

    You are too good! Heart shaped Raviolis! Not only does it look delicious, it looks cute and festive.

  3. 3

    Pamela Fatone — February 14, 2011 @ 10:35 am

    I love the heart shaped ravs. They look good.
    I look frward to seeing your unveiling the newly redesigned site.
    I did that with my blog and it took months….

    Happy Valentine’s Day!!

  4. 4

    Feast on the Cheap — February 14, 2011 @ 10:41 am

    Heart-shaped ravs? It doesn’t get any cuter.

  5. 5

    Melissa — February 14, 2011 @ 10:49 am

    This looks so Yummy : )
    I have to share it!!

  6. 6

    Faith — February 14, 2011 @ 11:04 am

    Wow.. Aren’t these looking great? I love how creative you are. The hearts are perefect for Valentines day! Wonderful job Julie.

    Hope your Valentines day was as sweet as you are. Have a great week ahead.

  7. 7

    Mari's Cakes — February 14, 2011 @ 11:10 am

    Adorable!!! They look so delicious! Thanks for the recipe and idea, Julie, you are awesome :)

  8. 8

    megan @ whatmegansmaking — February 14, 2011 @ 11:19 am

    These are so cute! And they look absolutely amazing. I am really into mushrooms these days. And I love everything heart-shaped for Valentine’s Day :)

  9. 9

    Fight the Fat Foodie — February 14, 2011 @ 1:38 pm

    This looks fantastic!

  10. 10

    melissa @IWasBornToCook — February 14, 2011 @ 2:08 pm

    Looks delicious. What a nice Valentine’s Day treat!

  11. 11

    Crystal's Cozy Kitchen — February 14, 2011 @ 2:37 pm

    These look absolutely divine! I love home made ravioli, but told myself that I’m getting a pasta roller before I attempt it again or I’d be making these really soon!

  12. 12

    rebecca — February 14, 2011 @ 3:42 pm

    wow amazing Julie your an amazing cook, happy valentines hugs

    Rebecca

  13. 13

    debbie — February 14, 2011 @ 7:10 pm

    Chocolate molding does sound like a great activity! Thanks for this recipe.
    I hope you are having a wonderful Valentine’s Day.

  14. 14

    Anna Johnston — February 14, 2011 @ 7:21 pm

    Fabulous choice of flavours, awesome shapes…., perfect all round really. Well done Julie., those ‘men’ of yours sure are lucky to be treated to such a beautiful meal.

  15. 15

    Lindsay @ Pinch of Yum — February 14, 2011 @ 9:16 pm

    OMG. You are too much. Homemade heart shaped ravioli? Sigh. Maybe someday I’ll reach your level of artistry. :) It looks beautiful and delicious. I’m inspired, to say the least!

  16. 16

    foodies at home — February 14, 2011 @ 9:44 pm

    Such a great treat to be able to spend this holiday with your loved ones! I think staying in with the family cooking and sharing a meal together is the best way to spend a Valentines! Great filling for your ravioli too!

  17. 17

    JulieD — February 14, 2011 @ 10:01 pm

    These look so good, Julie! I love how you made them heart-shaped too. :)

  18. 18

    Rach — February 14, 2011 @ 10:20 pm

    Those are gorgeous! Love that they are little hearts!

  19. 19

    Katerina — February 15, 2011 @ 5:34 am

    I know how much effort one puts to make pasta. These heart shaped ravioli look so cute Julie and I know the labor behind them as well.

  20. 20

    Shelby — February 15, 2011 @ 6:13 am

    I love this ravioli! Just the words browned butter are magic to me. :) Very exciting about your redesign, I can’t wait to see it!

  21. 21

    Biren @ Roti n Rice — February 15, 2011 @ 8:50 am

    Looks fantastic! Maybe it is time for me to get one of those pasta makers. ;) Can’t wait to see your new layout.

  22. 22

    anne — February 15, 2011 @ 12:21 pm

    those looks so cute and another redesign?? You kill me girl in the over-achiever department!! Can’t wait to see it, anne

  23. 23

    zeemaid — February 15, 2011 @ 5:04 pm

    mmm makes me wish I picked up that pasta roller I had found at the thrift store. I hemmed and hawed because would I really use it? You make it look so easy! YUM!

    BTW I did do fondue night with the kids and it went over big time. We’ve now started family fun night which kicks off with a super special meal. Last week we made our own tortillas. Thanks for the inspiration!

  24. 24

    5 Star Foodie — February 15, 2011 @ 9:24 pm

    The heart shape is precious and I love the filling with prosciutto and mushrooms, an excellent meal!

  25. 25

    Grysh — February 15, 2011 @ 10:21 pm

    That looks so delicious! I so envy you. I couldn’t cook as well as you do. The food you make seems to be so presentable and so delicious.

  26. 26

    grace — February 16, 2011 @ 1:43 am

    it’s totally gross, but i don’t think i could stop myself from slurping up that fierce sauce! nice work, julie!

  27. 27

    Miel Abeille — February 16, 2011 @ 3:55 am

    The recipe looks amazing — but I am floored by the site! Everything looks so crisp & clean! The design, the layout, the PHOTOS! Wow! How professional! Keep up the great job, Julie!

  28. 28

    Maranda — February 21, 2011 @ 5:10 pm

    Delicious! Since The Hubble hates mushrooms and he’ll be in Afghanistan next Valentine’s Day I’ll have to remember to treat myself with this dish next year! Thanks for sharing!

  29. 29

    Medeja — February 23, 2011 @ 5:40 am

    What a lovely and uncommon shape :) And filling is really nice

  30. 30

    Jenna — February 24, 2011 @ 1:39 pm

    This post alone has convinced me I need to subscribe to your blog right now . . . LOVE the pictures, LOVE the recipe! I tried to make ravioli once, about a month ago, from a Martha Stewart Living recipe (with wonton wrappers). It was kind of a disaster . . . but I DO have a pasta maker and now I can’t wait to try your recipe! Love the step by steps.

    P.S. Have I said ‘love’ too much in this comment? I really mean it though! =)

  31. 31

    Roz — February 25, 2011 @ 8:52 pm

    Another great recipe! WOW, this is only the second post that I’ve read and I’m impressed with 100% of your recipes! Gonna keep reading that’s for sure! Keep up the great blog and stop by someday to (hopefully) follow along with me and learn from each other! Please consider sharing this on my weekend blog get-together too, if you can. Thanks, Roz

  32. 32

    Randi — October 7, 2011 @ 12:30 pm

    Does anyone know how many Ravioli’s this makes? I am going to be making this recipe this weekend!!!! :o )

  33. 33

    Christina — October 15, 2011 @ 2:30 pm

    This looks like a great recipe, how many servings does it make? I’m thinking of serving about 6 people

  34. 34

    andrea — March 6, 2012 @ 10:51 am

    I’m a mushroom ravioli a-holic. If it’s on a menu, I have to order it! I haven’t found any in the stores so I’m really excited to try out this recipe. I’m new to making pasta so I hope I can do it!

  35. 35

    Cathleen — June 5, 2012 @ 11:05 am

    Thank you for this great recipe! Just made it folksy night, and will be adding it to my menu rotation.

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