Peach Ravioli

Name: Peach Ravioli
Ingredients: 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

10 ingredients

1 steps

Ingredients

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

Directions

1

["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