Prosciutto and Mushroom Ravioli With Basil Browned Butter Sauce
For the Ravioli:
1/4 teaspoon Salt
1 bunch of Fresh Basil
For the Filling:
2 cloves of Garlic, Minced
5 ounces Mushrooms, Diced
1/2 Onion, Diced
3 ounces Prosciutto, Diced
1/8 teaspoon Salt
For the Butter Sauce:
1 bunch of Fresh Basil, Chopped
We'll start out by making the dough for our ravioli. Add to a food processor all of your ravioli ingredients.
Cover your ball of pasta dough with plastic wrap and let it rest for a good twenty minutes.
Next we'll add in the proscuitto, onions and mushrooms.
Let the spinach wilt down completely and then remove the mixture from the heat.
Now it's time to grab your well rested pasta dough and pop out some ravioli.
Rip off about a sixth of the ball and run it through your pasta maker (or hand roll it) to the desired thinness.
After you have your ravioli cut out, you'll drop a good teaspoonful of the prosciutto mixture into the center of the pasta.
Grab a pot, fill it up with water and set it to boil. The pasta will cook up quick (it will float when cooked)
Now drop in your chopped basil, give it a swirl or two to let the basil wilt and your butter sauce is ready to rumble.
Drain your cooked up ravioli, dump them in the butter sauce and get them good and coated.