Tuesday, April 27, 2010

Mighty Good Recipe

Prosciutto Ravioli

Here's the Giada recipe. This can be made as an appetizer or as a main course. I prefer to make as an appetizer and throw a little chopped Italian parsley on top. A few recommendations:
  • You may want to cut down on the butter significantly if that's not your thing.
  • I've made this with regular tomato sauce, instead of butter...and it's just as good.
  • A little prosciutto goes a long way.
  • Please make sure you squeeze the spinach well to get rid of excess water.
  • Having a hard time finding dumpling wrappers? In Texas, you'll find them at Central Market in the freezer section. For a greater selection, go to any Asian market in your city. In Houston, I love going to H-Mart.


Francis said...


It is great to visit you here. I like making ravioli because of how versatile it is. Using wonton wrappers is easier I find than making fresh pasta. The varieties are endless. If you get a chance try ricotta with mushrooms and a brown butter. About a minute before you add the butter slip in some fresh sage leaves and a light dusting of parmesan. Be ready to be delighted with the smiles :)


Kevin Shalin said...

Frank...great tip...I will definitely try it out and respond back to you. Exchanging ideas/opinions is really what this blog is all about. Thanks for reading and sharing!