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Recipe and photography courtesy of Cuisinart’s Simple & Enticing Recipes with Fabrizio Bottero.

Multi-Colored Pasta With Sage & Prosciutto Ricotta Filling For Ravioli

 

Ingredients:
Pasta:
  • 6 to 7 cups all-purpose flour, divided
  • 3 large eggs, divided
  • 1 tablespoon salt, divided
  • 1/4 cup water
  • 1 (5 oz.) beet, cooked, peeled and cut in 1-inch pieces
  • 1/2 pound fresh spinach leaves

Filling:

  • 2 cups whole milk ricotta cheese, drained if there is visible whey
  • 1/2 cup freshly grated Asiago cheese
  • 2 ounces finely chopped prosciutto
  • 1 large egg, lightly beaten
  • 2 tablespoons chopped fresh parsley
  • 15 to 20 fresh sage leaves, finely chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper

Preparation:
  1. Insert the metal chopping blade in the Cuisinart Food Processor. Place 2 cups flour in the work bowl with 1 egg, 1 teaspoon of the salt, and 1/4 cup water. Process until the mixture forms a ball, about 30 seconds.
  2. If the dough is too dry to form a ball, add more water a tablespoon at a time. Remove the dough and wrap in plastic wrap. Place in the refrigerator for 30 minutes to allow the dough to rest.
  3. Place the beet in the work bowl. Pulse to chop and then process until pureed.
  4. Repeat the pasta-making process with 2 more cups of the flour, another egg, and one teaspoon salt to make the beet pasta.
  5. Mix for about 90 seconds until the dough forms a ball. Remove the dough and wrap it in plastic wrap. Place in the refigerator for 30 minutes.
  6. Place about 2 ounces of the spinach in the work bowl and pulse to chop and then process until finely chopped, almost pureed.
  7. Keep adding the spinach to the work bowl, 2 ounces at a time and processing until all the spinach is chopped/pureed.
  8. Then repeat the pasta-making process with 2 cups of the remaining flour, the remaining egg and salt. Mix for 90 seconds, adding more flour 1 tablespoon at a time as necessary, if the dough is too moist. Wrap dough in plastic wrap and refigerate for 30 minutes.
  9. Flatten each ball of dough slightly. With a pasta machine, use the flat roller setting to knead each ball of dough until smooth and flattened (using settings 1 and 2) to about 1/8-inch thick.
  10. Cut the rolled dough into 1/2 inch strips. Place the strips on a work surface, alternating each color strip and press together.
  11. Reroll the now stripped dough in the pasta machine until very thin.

To make the filling:

  1. To finely chop the proscuitto, roll and then thinely slice into ribbons. Chop the ribbons finely. Place the ricotta, Asiago, proscuitto, egg, parsley, sage, garlic, salt and pepper in a medium bowl.
  2. Stir and mix until completely blended. Chill until ready to fill the ravioli.

To make the ravioli:

  1. Place the sheets of pasta on a lightly floured work surface. Place a mound (about 1 tablespoon) of Sage & Proscuitto Ricotta Filling for Ravioli or your favorite pasta filling every 2 inches.
  2. Cover with a second sheet of pasta dough and press gently to form ravioli.
  3. Cut into squares and press all sides with a fork to secure the filling inside the dough.
  4. Boil the pasta gently to cook and serve with your favorite sauce.

Makes About 3 pounds of pasta, 16 servings (4 ounces uncooked)

 
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