Ravioli ricotta e prezzemolo
Ravioli with ricotta and parsley
Ravioli with ricotta and parsley are made to impress the taste buds as well as the eye.
The parsley look like pressed flowers with oversized green leaves in intricate patterns. And the filling of ricotta made of sheep milk mixed with grated pecorino and a tiny bits prosciutto is really delicate in an understated and unobtrusive kind of way. All you need to complete a dish of ravioli with ricotta and parsley is a sauce of nutty brown butter and a sprinkling of parsley.
If you can’t get hold of ricotta di pecora or pecorino normal ricotta and a hard cheese like parmesan or grana padano can be used instead.
For the pasta
250 g of Italian flour
2 eggs and 1 egg yolk
For the filling
100 g ricotta di pecora
50 g grated pecorino
50 g dry-cured ham
Finely chopped parsley
For the sauce
100 g melted and browned butter