Asparagus Prosciutto Ravioli

June 19, 2020
0 Reviews
Serves 3-4 People
Prep time
1h 0m
Cook Time

We are taking handmade ravioli to the next level and stuffing them with fresh asparagus paired perfectly with crispy prosciutto and finished off with creamy ricotta cheese. These would not be finished properly without a rich and delicious white wine sauce that will leave you licking your plate clean.



  • 2 Cups
    OO or Semolina Flour
  • 3
    Large Eggs
  • 2 Tablespoons
    Sciabica’s Rosemary EVOO (or Your Favorite Sciabica’s EVOO)
  • 1/2 Tablespoon
  • 16 Ounces
  • 1 Head
  • 8 Ounces
  • 1 Teaspoon
    Black Pepper
  • 6 Pieces
  • 2
    Shallot (finely chopped)
  • 2 Tablespoons
    Your Favorite Sciabica’s EVOO
  • 2 Cups
    White Wine
  • 4 Cups
    Chicken or Veggie Broth
  • Salt and Pepper To Taste


  1. Pasta Dough
    a. In a food processor, combine all pasta dough ingredients and pulse until flour begins to hold together (It will still be a bit crumbly until you knead by hand)
    b. Flour a large surface to knead the dough
    c. Knead until the dough begins to tighten after pressure is released
    d. Cover in plastic wrap and let sit in the fridge for at least 20 minutes

  2. Ravioli Filling
    a. Saute prosciutto and asparagus in a medium-high heat pan until lightly browned
    b. Season with black pepper and let cool
    c. Mix sauteed asparagus and prosciutto with ricotta in a mixing bowl and set aside for assembly

  3. Ravioli
    a. Cut dough in half to avoid the pasta sheet from becoming too long
    b. Using a pasta rolling machine, start at the largest setting and begin to roll your half dough ball
    c. As the dough begins to smooth out, decrease the width between the rollers until you have reached your desired thickness for your ravioli (Note: d. If you roll it too thin, the filling may puncture the dough
    e. Cut your sheet of pasta dough into even, workable rectangles
    f. Place filling on one half of the rectangle; ensure to leave at least half an inch to an inch of space between to allow a proper seal
    g. Fold the rectangle over itself to cover the filling and press the edges together to form a seal (Try and get as much air out as possible before fully sealing each)
    h. Using a ravioli roller cutter or a knife cut between the formed ravioli
    I. Once separated, pinch the edges to ensure the seal is tight
    j. Lightly flour each one and lay it on a flat surface, do not stack
    k. Cover with plastic wrap immediately to avoid drying out the dough
    (You can freeze them off for later use, once fully frozen ravioli can be stacked for frozen storage only)

  4. Cooking Ravioli
    a. Boil a pot of salted water
    b. Place ravioli in boiling water
    c. Once ravioli floats they are ready to be strained and added to the sauce
    (Coat ravioli in olive oil after boiling to ensure they do not stick together)

  5. White Wine Sauce
    a. In a medium-high heat pan, add olive oil, shallots, and garlic; saute until lightly browned
    b. Deglaze the pan by adding white wine, reduce by half
    c. Add broth and reduce by half
    d. Add cooked ravioli and stir to evenly coat


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