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!
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 egg yolk
- •3 eggs
- •1 lemon cheek
- •lemon zest
- •8 oz mascarpone
- •2 large peaches
- •6 slices prosciutto
Pantry Items
Amounts also listed in instructions below
- •250g 00 flour
- •Basil
- •Butter
- •Salt
👨🍳 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
- ✓Use store-bought ravioli wrappers to save time if you're short on time or not confident in making pasta from scratch.
- ✓Ensure the peach slices are evenly roasted for consistent flavor; check them halfway through cooking.
- ✓Make sure to seal the ravioli tightly to prevent them from opening during boiling.
- ✓If you can't find fresh basil, substitute with fresh oregano for a different but tasty flavor.