Enjoy a romantic dinner in with your sweetheart this Valentine’s Day and make them these simple, but elegant Ravioli alla Bucco. Another recipe inspired from The Soprano’s Family Cookbook, homemade pasta dough is rolled thin and filled with a light and fluffy blend of three different Italian cheeses and prosciutto.
If you’ve never tried prosciutto before, you’re in for a treat, and if the prosciutto alone doesn’t win your loved ones heart, then the combination of the prosciutto and cheese will!
D.J. and I really love to stay in and make pasta together. It’s a really nice way for us to just send some quiet time together and focus on something that really seemed to bring us closer together – food, so this recipe is special to me, to us which is why I wanted to share it with you this Valentine’s Day because I love all of you too! If you have a little bit of extra time and some extra patience, cut the ravioli into heart shapes.
For more detailed instructions with step-by-step pictures on how to make ravioli, click here.
1 recipe homemade pasta dough
1 32 oz whole milk ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup finely grated parmesan cheese
1/4 lb prosciutto, finely chopped
1 large egg
2 tbsp fresh parsley, finely chopped
salt and pepper
To make the filling, mix together all of the ingredients in a bowl, cover and refrigerate.
Line 2 or 3 baking sheets with towels and lightly dust towels with semolina flour.
Cut dough into 8 equal sized pieces, working with one piece at a time, keeping the others covered. Shape dough into a flat disc and lightly dust the rollers of a pasta machine with flour. Set rollers a 0 and pass the dough through a couple times. Continue to pass the dough through the rollers, until dough is about 1/8” thick. If you don’t have a pasta roller, use a rolling pin. Repeat with remaining dough.
Lay one strip of dough on a lightly floured surface and beginning about 1” from each edge of the dough place 1 tbsp of filling1” apart. Lightly brush around the filling with water. Gently place a second piece of dough over the top. Press out any air bubbles.
Using a ravioli cutter, or a sharp knife, separate ravioli and press the edges firmly to seal. Repeat with remaining dough and filling. Cover the ravioli with a towel and refrigerate until ready to cook or up to three hours, turning the pieces several times so that they do not stick to the towel.
Bring a large pot of salted boiling water to a boil. Lower the heat so that the water boils gently. Add the ravioli a few at a time and cook until tender – 2-5 minutes.
Meanwhile, heat Grandma’s Spaghetti Sauce over low heat, or use fresh out of the CrockPot.
Scoop out cooked ravioli with a slotted spoon and drain well in a colander.
Place ravioli in a a bowl and top with sauce. Sprinkle the top with parmesan cheese. Serve immediately.
Click the link below for the printable version of this recipe.