Jumbo Round Four Cheese Ravioli with Arugula Pesto and Prosciutto
This dish can be served hot as an entreé or served as a cold salad. In this plating, it is served as cold as a small plate.
Ingredients
- 16-20 ravioli
- 4 cups Arugula
- ¼ cup Pecorino
- ¼ cup Parmesean
- 1 ea garlic clove
- 1 cup extra virgin olive oil
- TT salt and pepper
- TT baby arugula
- 6 oz prosciutto (sliced thin)
Directions
Soak arugula in cold water for 5 minutes then drain. In blender combine oil, garlic, pine nuts Pecorino and Reggiano cheese, then blend together briefly. Add arugula and blend until pureed adjusting consistency with cold water. Slice prosciutto into thin strips and brown in skillet for 2-4 mintures. Serve ravioli over bed of arugula. Top with crispy prosciutto and arugula pesto. Garnish with with grated Parmesan.
