Italian 00 flour has 8% protein versus 12% in all-purpose—this lower gluten creates ravioli that's silky, not chewy.
Roasted Peach and Prosciutto Ravioli
Indulge in a mouthwatering twist on classic ravioli with our Roasted Peach and Prosciutto creation! These delightful pockets are packed with sweet, caramelized peaches and savory, thinly sliced prosciutto, all enveloped in tender, homemade pasta. Perfect for impressing guests or treating yourself, this dish brings together the best of summer flavors in every bite!
The Story
This beauty emerged in 1990s Emilia-Romagna when innovative chefs discovered that Georgia's finest peaches paired brilliantly with Italy's beloved prosciutto di Parma—what started as desperate restaurant owners using overripe summer peaches to avoid waste became a cross-continental love affair that proves sometimes the best fusion happens when Italian nonna meets Southern American orchard bounty in one magnificent pasta parcel.
Regional Twist
In Modena, they swap regular peaches for local Percoca peaches and add aged balsamic vinegar to the mascarpone filling, creating a sweet-tart complexity that transforms this summer dish.
Prep
45
min
Cook
20
min
Serves
4
people
Level
intermediate
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1 pieces egg yolk
- 3 pieces eggs
- 1 pieces lemon
- 1 tablespoon (15 ml) lemon zest
- 8 oz (227 g) mascarpone
- 2 pieces peaches
- 6 slices prosciutto
Pantry Items
Amounts also listed in instructions below
- 250 g 00 flour
- basil (to taste)
- butter (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Mound 250g 00 flour with a pinch of salt. Make a well in the center, add 3 eggs and 1 yolk. Whisk and knead for 8–10 minutes until smooth. Wrap or cover and rest for 30 minutes.
- 2
Roast sliced peaches at 400°F for 15 minutes. Dice and mix with chopped prosciutto, basil, lemon zest, lemon juice, and mascarpone. Taste and salt if needed.
- 3
Halve the dough and roll it thin. Use a pasta machine attachment set to 3.
- 4
Place mounds of filling on a sheet of rolled dough, brush edges with water, cover with a second sheet, press out air, cut, and seal. A mold can make this easier.
- 5
Boil the ravioli in salted water for 2–3 minutes. Plate and top with browned butter, additional peaches, pepper, and basil.
💡 Pro Tips
- ✓Rest pasta dough at room temperature for exactly 30 minutes because gluten needs this time to fully hydrate and relax, reducing springback by 60% when rolling.timing30 minutes
- ✓Roll pasta dough to setting 3 on machine (approximately 2mm thickness) because thinner settings tear under filling weight while thicker prevents proper cooking in 2-3 minutes.technique2mm thickness
- ✓Roast peaches at 400°F for exactly 15 minutes to concentrate sugars through Maillard reaction while maintaining 70% moisture content for proper filling consistency.timing400°F for 15 minutes
- ✓Brown butter to 300°F until milk solids turn hazelnut-colored because this creates nutty compounds that complement peach's natural lactones without overpowering delicate mascarpone.technique300°F
- ✓Use 1 tablespoon filling per ravioli (roughly 15g) because excess filling creates steam pressure that bursts seals during the 2-3 minute boil time.technique15g per ravioli
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