ravioli di spinaci in salsa di panna, salvia e prosciutto
ricotta & spinach ravioli in a cream, sage and prosciutto sauce
Here’s a ‘pragmatic pasta’ recipe : shop bought pre-prepared ravioli that can be tweaked to make a quick dinner-party level starter or main course.
WHAT YOU'LL NEED TO DO
(scroll down for the full method)
grate the cheese
tear the prosciutto
boil the pasta
warm the cream
chop the sage
add sage to cream
add ravioli to sauce
combine
ricotta & spinach ravioli in a cream, sage and prosciutto sauce
INGREDIENTS
METHOD
Start by grating about 6 tablespoons worth of either pecorino or parmesan. Tear the prosciutto into small pieces, discarding any large amounts of stringy fat. Next, begin boiling the pasta water and be ready to start immediately as the sauce will cook in the time it takes to cook the pasta. When the water’s on a rolling boil, drop in the pasta.
Choose the smallest and most tender sage leaves you can for this and chop them finely with a mezzaluna or chef’s knife. Put them to one side as you gently warm 270ml single cream or cream substitute together with 3-4 tablespoons of milk. Add about half the total chopped sage and season. Keep stirring and don’t let the mixture boil - heat gently and keep tasting it. Don't overcook the ravioli and as soon as they are done fish them out of the cooking water and add them to the sauce and plate. Sprinkle with the torn prosciutto crudo and freshly ground black pepper.
NUTRITION per serving
KCAL: 463
Fat (g): 22.1
Sat Fat (g): 12.2
Carb (g): 40.8
Sug (g): 4.1
Fibre(g): 3.3
Prot (g): 24.9
Salt (g): 3.35
