' Willamette Valley Vineyards - Ricotta Basil Ravioli with Prosciutto

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Ricotta Basil Ravioli with Prosciutto

Ricotta Basil Ravioli with Prosciutto
Recipe by Chef Eric Nelson

1 cup parmesan
15 oz. ricotta
4 oz. prosciutto, chiffonade
8 large basil leaves
2 tsp. salt
1 tsp. pepper
1 tsp. coriander
1 tsp. smoked paprika
2 Tbsp. sweet chile sauce
Juice from 1 lemon
64 pieces of wonton skin
Egg wash


Mix parmesan, ricotta, prosciutto, basil, salt, pepper, coriander, paprika, sweet chile and lemon and set aside. Place 32 wonton skins on a large sheet pan or clean counter top and brush with egg wash. Place 1 Tablespoon of filling on each skin and cover with remaining 32 skins. Using a 1½” circle cutter upside down, squeeze out all excess air. Using a 2” circle cutter, cut around the ravioli, press all of the air out of the edges. Drop the ravioli into salted boiling water and scoop out once floating. Toss in salt, pepper, olive oil, parmesan cheese and fresh basil.

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