Entree: Italy – Emilia-Romagna – Ravioli alla panna e prosciutto (Ravioli with cream and prosciutto)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 8 min

Cook 8 min

Total 16 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) fresh ravioli, ricotta-filled or meat-filled according to preference
- 4 oz (115 g) prosciutto crudo (Parma or similar), thinly sliced and cut into strips
- 1 cup (240 ml) heavy cream
- 2 tbsp (30 g) unsalted butter
- 1/2 cup (50 g) finely grated Parmigiano-Reggiano
- 1 small shallot, finely minced (about 1 tbsp (10 g))
- 1/8 tsp (0.8 g) freshly ground black pepper
- Salt to taste (careful, prosciutto and cheese are salty)
- 1 tbsp (15 ml) dry white wine (optional)

Show original ingredient measurements

- 1 lb (454 g) fresh ravioli, ricotta-filled or meat-filled according to preference
- 4 oz (115 g) prosciutto crudo (Parma or similar), thinly sliced and cut into strips
- 1 cup (240 ml) heavy cream
- 2 tbsp (30 g) unsalted butter
- 1/2 cup (50 g) finely grated Parmigiano-Reggiano
- 1 small shallot, finely minced (about 1 tbsp / 10 g)
- 1/8 tsp (0.8 g) freshly ground black pepper
- Salt to taste (careful, prosciutto and cheese are salty)
- 1 tbsp (15 ml) dry white wine (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Step 1 Bring a large pot of salted water to a boil for the ravioli.
2. Step 2 In (5.08 cm) a skillet over medium heat, melt the butter and add the minced shallot; sauté until translucent but not browned, about 2 minutes.
3. Step 3 If using, add the white wine and let it reduce by half. Lower the heat and add the heavy cream, warming gently.
4. Step 4 Stir in the prosciutto strips and let them infuse the cream for 1–2 minutes. Add the grated Parmigiano-Reggiano and stir until the sauce is smooth; season with black pepper and only a little salt if needed.
5. Step 5 Cook the ravioli until al dente (3–5 minutes for fresh), reserving 1/2 cup (120 ml) cooking water before draining.
6. Step 6 Add the ravioli to the sauce and toss gently to coat, adding a splash of reserved pasta water if the sauce needs loosening.
7. Step 7 Serve immediately with extra Parmigiano-Reggiano and a few torn strips of prosciutto on top.

1. Step 1 Bring a large pot of salted water to a boil for the ravioli.
2. Step 2 In a skillet over medium heat, melt the butter and add the minced shallot; sauté until translucent but not browned, about 2 minutes.
3. Step 3 If using, add the white wine and let it reduce by half. Lower the heat and add the heavy cream, warming gently.
4. Step 4 Stir in the prosciutto strips and let them infuse the cream for 1–2 minutes. Add the grated Parmigiano-Reggiano and stir until the sauce is smooth; season with black pepper and only a little salt if needed.
5. Step 5 Cook the ravioli until al dente (3–5 minutes for fresh), reserving 1/2 cup (120 ml) cooking water before draining.
6. Step 6 Add the ravioli to the sauce and toss gently to coat, adding a splash of reserved pasta water if the sauce needs loosening.
7. Step 7 Serve immediately with extra Parmigiano-Reggiano and a few torn strips of prosciutto on top.