Prosciutto and Ricotta Ravioli with Hazelnut Pangrattato-Recipe

Prosciutto and Ricotta Ravioli with Hazelnut Pangrattato

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15 Minutes Prep
30 Minutes Total
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2 Servings

Savour the elegance of prosciutto and ricotta ravioli, elevated with a crunchy hazelnut pangrattato and creamy goat cheese for a delightful gourmet touch.

Ingredient List

  • Small check mark in a circle icon 325g pack 25° South™ Australian Prosciutto and Ricotta Ravioli
  • Small check mark in a circle icon 50g sourdough bread, roughly torn
  • Small check mark in a circle icon 20g hazelnuts, roughly chopped
  • Small check mark in a circle icon 6 large fresh sage leaves, finely chopped
  • Small check mark in a circle icon 2 cloves garlic, finely chopped
  • Small check mark in a circle icon Finely grated zest of 1 small lemon, juice of 1/2
  • Small check mark in a circle icon Sea salt, for seasoning
  • Small check mark in a circle icon Freshly cracked black pepper, for seasoning
  • Small check mark in a circle icon 60ml olive oil
  • Small check mark in a circle icon 30g salted butter
  • Small check mark in a circle icon 40g goat cheese (chevre)

Preparation

  1. Cook the ravioli according to the pack instructions.
  2. Meanwhile, in a food processor, pulse the sourdough pieces to large crumbs (if there are larger chunks from the crust, don’t worry too much about this). Transfer to a bowl with the hazelnuts, sage, garlic and lemon zest. Season with salt and pepper. Heat the oil in a medium frypan over a medium-high heat. Add the breadcrumb mixture and cook, stirring regularly, for about 3-5 minutes or until the bread is golden and crispy.
  3. Drain the ravioli, reserving 1 tablespoon of the pasta water. Add the ravioli back into the pan with butter, the lemon juice and the reserved pasta water. Stir until the butter melts.
  4. Divide the ravioli between 2 plates, crumble over the goat cheese and scatter over pangrattato to serve.

Tips

  • If fresh sage is unavailable, substitute 1 teaspoon of dried sage.
  • To achieve an even, golden color and crispiness in the pangrattato, make sure to stir the breadcrumb mixture regularly and keep a close eye on it as it cooks.

Related Products

Plastic packaging of 25° South Australian Prosciutto and Ricotta Ravioli 325g, with a window displaying ravioli pasta inside.
Australian Prosciutto and Ricotta Ravioli 325g