prosciutto and boursin ravioli with garlic butter

How To Make prosciutto and boursin ravioli with garlic butter

• Step 1
  Place the flour onto a clean surface and make a well in the center.
• Step 2
  Add the eggs, olive oil, and salt into the well.
• Step 3
  Using a fork, slowly whisk the eggs while gradually pulling flour into the center until a dough begins to form.
• Step 4
  Knead the dough by hand for about 8–10 minutes until smooth and elastic.
• Step 5
  Wrap the dough in plastic wrap and let it rest for 30 minutes.
• Step 6
  While the dough rests, prepare the filling.
• Step 7
  In a bowl, mix together the Boursin cheese, chopped prosciutto, Parmesan cheese, and black pepper until fully combined.
• Step 8
  After the dough has rested, divide it into two pieces.
• Step 9
  Roll each piece out very thin on a lightly floured surface or use a pasta machine if you have one.
• Step 10
  Lay one sheet of pasta onto a floured surface and place small spoonfuls of filling spaced about 2 inches apart.
• Step 11
  Lightly brush water around the filling, then place the second pasta sheet over top.
• Step 12
  Press around each mound of filling to seal, removing any air pockets.
• Step 13
  Cut into ravioli squares using a knife or ravioli cutter.
• Step 14
  Bring a large pot of salted water to a gentle boil.
• Step 15
  Carefully cook the ravioli for about 3–4 minutes, or until the pasta is tender and the ravioli float to the top, and reserve 1/4 cup of pasta water before draining.
• Step 16
  Meanwhile, melt the butter in a large skillet over medium heat.
• Step 17
  Add the garlic and cook for about 1 minute until fragrant.
• Step 18
  Add the reserved pasta water and Parmesan cheese, whisking until smooth and glossy.
• Step 19
  Add the cooked ravioli to the skillet and gently toss to coat in the garlic butter sauce.
• Step 20
  Top with chopped parsley, extra Parmesan cheese, and fresh cracked black pepper before serving.
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