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Author Notes: I came up with this recipe when I was thinking about what to do for the savory stone fruit contest. I thought , tomatoes are a sweet fruit too so why not replace tomatoes with peaches. I used a dough recipe from a NY Times but you can use whatever recipe you like so I did not include those instructions. I quickly learned that a pasta machine and ravioli maker would have made things a lot easier but I kinda like the rustic look of my hand cut ravioli. This is the first time making pasta so to those with more experience feel free to tweak the recipe as you see fit. I hope you enjoy them! —PHIL
Makes about 24 ravioli
- 6 ounces Fresh Ricotta
- 3 pieces Peaches
- 2 pieces Prosciutto.
- 1/2 cup Fresh basil
- 4 ounces Butter
- 2 pieces Large Eggs
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 ounce Olive oil
- 3/4 cup grated Parmesan cheese
- Make your favorite fresh pasta recipe, I used one from the NY Times. it makes about a pound of pasta dough, let the dough rest as instructed
- cut peaches into quarters, brush with olive oil and put them on the grill to get some nice grill marks on them. after they have cooled peel of the skin and mash them up, you can leave it a little chunky.. You should get about a cup of mashed peaches..
- mix 1/2 cup of the peaches with all the ricotta and chop up 2 slices of prosciutto , 1 egg, 1/4 cup of the basil, 1/4 cup of Parmesan cheese, salt and pepper
- roll out the pasta sheets no thicker than a nickel and place on a ravioli mold if you have.. I hand cut mine which is a bit harder. Fill the ravioli mold with some of the filling. if doing without the mold , fold the sheet lengthwise in half to make a center line and reopen. place a heaping teaspoon of filling along the rolled out dough. I made my ravioli about 2 " square so space the filling accordingly. brush the dough around the filling with egg wash , fold over the dough ad press out any air, cut with a pizza or ravioli cutter. i crimped the edges with a fork to finish the seal
- gently place the ravioli in boiling salted water and cook about 8-10 minutes or until they reach your disered tenderness, carefully strain them when done
- plate the ravioli , spoon some brown butter over the Ravioli, drop some spoonfuls of the reminaing mashed peaches here and there ,sprinkle on some chopped basil, some coarsely grated Parmesan cheese and some grated black pepper and serve
- This recipe was entered in the contest for Your Best Recipe for Savory Stone Fruit