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Square ravioli on a white plate in a light cream sauce. Pine nuts and prosciutto on top.

Potato Ravioli with Prosciutto and Pine Nuts

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5 from 1 review

  • Author: Emilie Pullar
  • Total Time: 1 hour 30 minutes
  • Yield: 4 people


A delicious potato ravioli with prosciutto and pine nuts. The filling flavoured with parmesan, lemon and sage in a light cream sauce.


1 x batch of my homemade pasta dough

For the filling

  • 530g potatoes, halved or quartered
  • 40g butter, cubed
  • 50g parmesan, finely grated
  • Zest of a lemon
  • 1 - 2 tablespoons fresh sage leaves, finely chopped
  • 1 teaspoon sea sat
  • 1/4 - 1/2 teaspoon pepper

For the sauce

250ml light or single cream

40g parmesan, finely grated

2 tablespoons toasted pine nuts


Salt and pepper taste

Olive oil to drizzle (optional)


  1. Make the pasta and rest for at least 30 minutes.
  2. Boil the potatoes in well salted water until tender and pass through a potato ricer or mash.
  3.  Add all the other filling ingredients and mix.
  4. Season to taste, I have put the amounts as a guide, you want it really well seasoned.
  5. Transfer to a piping bag or cover the bowl until ready to use. 
  6. Make the ravioli using my homemade ravioli guide, it has all the step by step photos and instructions.
  7. Boil the ravioli in well salted water for 4 - 5 minutes. 
  8. At the same time gently heat the cream over a medium low heat until just starting to bubble around the edges.
  9. Add the parmesan in a couple of lots, letting it melt into the cream between each addition.
  10. Add a big pinch of salt and pepper and mix. The cream should not be boiling, just a VERY gentle simmer.
  11. Add a splash of pasta water and mix well, you don't want the cream to be thick at all.
  12. Take it off the heat before it gets too thick. It will continue to thicken off the heat.
  13. Serve the ravioli with some spoonfuls of the cream sauce and a sprinkling of the pine nuts.
  14. Drape a few pieces of prosciutto over the top and finish with a little drizzle of olive oil.
  15. Serve with extra freshly grated parmesan and a nice crack of pepper on top.


  • I generally serve 5 ravioli per person. It's up to you! I always go for less so my guests want seconds rather than dishing up a huge plate to start with!
  • Some lemon zest on top would be delish too.
  • Prep Time: 1 hour 30 mins
  • Category: Filled Pasta
  • Method: Stovetop
  • Cuisine: Italian