This was my first shot at making pasta and I decided to go big and make some ravioli. I wanted to stay away from the typical fillings so I came up with this recipe. What led me to choose these ingredients was that I know asparagus wrapped in prosciutto is a delicious combo, so why not throw it in a ravioli and add some cheese?
A new appetizer idea even sprang out of this recipe, two birds with one stone. Making pasta may seem quite daunting but I promise it’s very very easy, just time consuming.
Ingredients for Fresh Mozzarella Ravioli
- (forgot to pay attention to how much of everything was used but this is approximately right)
- 12.5 ounces asparagus
- 1/2 pound fresh mozzarella
- 3 tbsp. Parmesan cheese
- ¼ pound prosciutto
- 1 tsp. oregano
- 1 tsp. basil
- 1 tsp. thyme
- 1 tsp. salt (prosciutto imparts a lot)
- 2 tsp. black pepper
- 1/3 cup almonds
- Pasta machine or some elbow grease and a rolling pin
- 2 tbsp. extra virgin olive oil
Preparing Ravioli Pasta Dough
- 3 cups flour
- 4 eggs
- 1 tsp. salt
**Before you do anything roast almonds at 350 for 20-25 minutes then chop them fine in Cuisinart.
To start the dough, place flour and salt in mixing bowl and add the eggs one at a time as it blends. Next add 1 tbsp. olive oil. The dough should start to form into a ball around the dough hook if not, add water very slowly, it’s amazing how much a half a tsp. more of water can change the dough. Remember – pasta dough is much dryer than let’s say pizza dough, so don’t think that that is the consistency you want.
Take the ball and kneed on a floured surface until it’s smooth and somewhat elastic. Coat with remaining olive oil and wrap in saran wrap and let it rest for 30 minutes (this lets the gluten relax).
Asparagus Ravioli Filling
Microwave asparagus for about 3-4 minutes or until the skin isn’t tough anymore. If you want to go a step further, grill them instead. Give them a rough chop and Place the cooked asparagus into the Cuisinart along with the chopped almonds (should be in there already), oregano, basil, thyme, salt and pepper. Blend and add the olive oil slowly until it has a nice smooth consistency, you may not need all the oil. Place in a bowl and chill in the refrigerator.
Chop into small pieces
Cut into cubes and place into Cuisinart. Chop until you get small pieces.
With all the components done, mix them all together for the filling.
Cut the dough ball in half and cover the other half with a wet towel. Form a rectangle with the dough and place through the past roller on its largest setting, keep decreasing the thickness until the 2nd or last setting on your machine (#1 was way t0o thin on my machine). Cover top side of dough with egg wash. Now on half the dough start placing +/- a tablespoon of filling about half n inch apart and ¼ from the edge. Fold the other half over and press the dough down around the filling, making sure to get the air bubbles out. Now cut the ravioli out and crimp edges with a fork. Viola! You’re done. Now boil in salted water for about 10 minutes they should start to float. Mangia!