Go Back
Square ravioli on a white plate in a light cream sauce. Pine nuts and prosciutto on top.
Print Recipe
5 from 1 vote

Potato Ravioli with Prosciutto and Pine Nuts

A delicious potato ravioli with prosciutto and pine nuts. The filling flavoured with parmesan, lemon and sage in a light cream sauce.
Prep Time1 hour 30 minutes
Course: Filled Pasta
Cuisine: Italian
Keyword: pasta, potato ravioli, ravioli
Servings: 4 people
Author: Emilie Pullar

Ingredients

For the filling

  • 530 g potatoes halved or quartered
  • 40 g butter cubed
  • 50 g parmesan finely grated
  • Zest of a lemon
  • 1 - 2 tablespoons fresh sage leaves finely chopped
  • 1 teaspoon sea sat
  • ¼ - ½ teaspoon pepper

For the sauce

  • 250 ml light or single cream
  • 40 g parmesan finely grated
  • 2 tablespoons toasted pine nuts
  • Prosciutto
  • Salt and pepper taste
  • Olive oil to drizzle optional

Instructions

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

Notes

  • 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.