Herbed Ham and Tre Stelle® Mozzarella Ravioli
Eggroll or wonton wrappers makes an easy substitute for fresh pasta in this recipe.Prep Time:
20 minutes Ready In:
30 minutes or less Serves:
Makes 3 servings
3/4 cup | 175 mL Tre Stelle® Mozzarella Cheese, cut into 1/4” cubes 1/2 cup | 125 mL prosciutto cotto [Italian cooked ham], finely chopped 2 tbsp | 30 mL basil, finely chopped 1 tbsp | 15 mL parsley, finely chopped 1/2 tsp | 2 mL ground white pepper pinch salt 1 pkg | 454 g fresh eggroll wraps 1 egg white, beaten lightly 1/4 cup | 60 mL butter, melted 1/3 cup | 75 mL Tre Stelle® Parmigiano Reggiano Cheese, grated 1 tbsp | 15 mL parsley, finely chopped for garnish
In a medium bowl combine Mozzarella Cheese, prosciutto cotto, basil, parsley, pepper and salt. Cover and refrigerate until ready to use. Place a sheet of dough on a dry, lightly floured surface and portion a heaping tablespoon of the Mozzarella Cheese filling into the centre. Brush the entire surface of the dough with egg white. Cover with a second sheet of dough and press the edges together, pushing out any pockets of air as you go. Trim ravioli with a decorative cutter or knife, leaving a 1” edge around filling. Repeat with remaining dough, making a total of 9 large ravioli. Cover and refrigerate until ready to use. Meanwhile bring a large saucepan of salted water to rolling boil. Carefully add ravioli in batches; being careful not to crowd the saucepan and cook until ravioli rise to the surface [approximately 2–3 minutes]. Remove with a slotted spoon and keep warm until all ravioli are cooked. Place three ravioli on individual plates and drizzle with melted butter and top with Parmigiano Reggiano Cheese and parlsey.