Prosciutto and Mushroom Ravioli With Basil Browned Butter Sauce
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.
- Serves: 4
- Time: 45 Mins
- Category: side dish, lunch, main course, main dish, dinner
- Health Rating: 17.0
Ingredients
| Image | Name | Qty | Metric | Price |
|---|---|---|---|---|
 |
all purpose flour | 250.0 | grams | None |
 |
butter | 1.0 | Tbsp | None |
 |
eggs | 3.0 | None | |
 |
basil | 1.0 | bunch | None |
 |
garlic | 2.0 | cloves | None |
 |
mushrooms | 141.748 | grams | None |
 |
onion | 0.5 | None | |
 |
oregano | 1.0 | teaspoon | None |
 |
prosciutto | 113.398 | grams | None |
 |
salt | 0.125 | teaspoons | None |
 |
spinach | 85.049 | grams | None |
all purpose flour
Qty: 250.0
Metric: grams
Price: None
butter
Qty: 1.0
Metric: Tbsp
Price: None
eggs
Qty: 3.0
Metric:
Price: None
basil
Qty: 1.0
Metric: bunch
Price: None
garlic
Qty: 2.0
Metric: cloves
Price: None
mushrooms
Qty: 141.748
Metric: grams
Price: None
onion
Qty: 0.5
Metric:
Price: None
oregano
Qty: 1.0
Metric: teaspoon
Price: None
prosciutto
Qty: 113.398
Metric: grams
Price: None
salt
Qty: 0.125
Metric: teaspoons
Price: None
spinach
Qty: 85.049
Metric: grams
Price: None
Instructions
Step 1: We'll start out by making the dough for our ravioli.
Ingredients:
- ravioli
- dough
Step 2: 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.
Ingredients:
- ravioli
- dough
Equipment:
- food processor
Step 3: 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.
Ingredients:
- pasta dough
- prosciutto
- mushrooms
- butter
- garlic
- onion
- dough
- water
- wrap
Equipment:
- plastic wrap
- frying pan
Step 4: 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.
Ingredients:
- oregano
- spinach
- salt
Equipment:
- frying pan
Step 5: 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.
Ingredients:
- pasta dough
- prosciutto
- ravioli
- spinach
- cookies
- pasta
- roll
- pop
Equipment:
- cookie cutter
- pasta machine
Step 6: 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.
Ingredients:
- egg whites
- butter
- garlic
- basil
- pasta
- sauce
- water
- egg
Equipment:
- frying pan
- pot
Step 7: Drain your cooked up ravioli, dump them in the butter sauce and get them good and coated.
Ingredients:
- ravioli
- butter
- sauce
Step 8: Serve them up with a little grated Parmesan or Romano over the top.
Ingredients:
- parmesan
- romano cheese
Dietary Information
Nutrition Facts
| Nutrient | Amount | % Daily Needs |
|---|---|---|
| Calories | 540.59 kcal | 27.03% |
| Fat | 29.45 g | 45.31% |
| Saturated Fat | 13.94 g | 87.13% |
| Carbohydrates | 52.41 g | 17.47% |
| Net Carbohydrates | 49.39 g | 17.96% |
| Sugar | 1.72 g | 1.91% |
| Cholesterol | 179.1 mg | 59.7% |
| Sodium | 440.56 mg | 19.15% |
| Alcohol | 0.0 g | 100.0% |
| Alcohol % | 0.0 % | 100.0% |
| Protein | 16.4 g | 32.8% |
| Vitamin K | 115.7 µg | 110.19% |
| Selenium | 41.01 µg | 58.59% |
| Vitamin A | 2734.18 IU | 54.68% |
| Folate | 182.89 µg | 45.72% |
| Vitamin B1 | 0.64 mg | 42.61% |
| Vitamin B2 | 0.68 mg | 40.04% |
| Manganese | 0.74 mg | 36.85% |
| Vitamin B3 | 6.36 mg | 31.82% |
| Iron | 4.65 mg | 25.85% |
| Phosphorus | 226.9 mg | 22.69% |
| Vitamin B5 | 1.54 mg | 15.35% |
| Copper | 0.29 mg | 14.34% |
| Vitamin B6 | 0.28 mg | 14.06% |
| Potassium | 442.38 mg | 12.64% |
| Fiber | 3.02 g | 12.08% |
| Magnesium | 45.83 mg | 11.46% |
| Zinc | 1.58 mg | 10.54% |
| Vitamin C | 8.58 mg | 10.39% |
| Vitamin E | 1.46 mg | 9.72% |
| Vitamin B12 | 0.48 µg | 7.99% |
| Calcium | 73.03 mg | 7.3% |
| Vitamin D | 0.84 µg | 5.63% |
