SPINACH AND RICOTTA RAVIOLI WITH CRISPY PROSCIUTTO AND HERB BUTTER
Ingredients
- 400 gr ricotta and fresh spinach ravioli
- 80 gr Prolongo Prosciutto Crudo di San Daniele
- 50 gr Butter
- 1 sprig of rosemary
- A few sage leaves
- Black pepper to taste
- Grated Parmesan cheese, optional
Instructions
- Cut the prosciutto into thin strips and dry fry over a medium heat, without oil, until crispy. Set aside.
- In the same pan, melt the butter with the sage and rosemary until fragrant and slightly golden.
- Cook the ravioli in plenty of salted water, drain them gently and toss in the pan with the herb butter.
- Add the crispy prosciutto, some ground black pepper and, if wished, a tablespoon of grated Parmesan cheese.
- Serve immediately, garnishing with a few leaves of fresh sage.