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Serves 6
Preparation Time: 15 minutes
Ingredients:
- 8 pieces thinly sliced prosciutto
- 1 package (5.2 oz.) Boursin®, any flavor
- 1 ripe fig, finely chopped
- 2 tablespoons sour cream
- Aged balsamic vinegar
- Pappadam cracker
- Basil oil (recipe follows)
Instructions:
Set aside six of the best slices of prosciutto and dice the remaining to equal 1/2 cup. In small bowl, combine diced prosciutto, Boursin, chopped fig, and sour cream. Cut the remaining six slices of prosciutto in half. To assemble the ravioli, place one tablespoon of Boursin cheese filling into the center of a half slice of prosciutto. Cover with the other half and fold the edges into round ravioli. Set aside and repeat until you have six additional ravioli. If desired, garnish Prosciutto Ravioli with drizzled Basil Oil (recipe follows) and balsamic reduction. Place on cracker.
Tip:
If you cannot track down basil oil in your local market, you can make it yourself.
Serves 6 for the Prosciutto Ravioli
Preparation Time: 20 minutes
Ingredients:
- 3 bunches basil, washed and picked
- 4-5 sprigs parsley, washed
- 2 quarts boiling salted water
- 1 1/2 cups Bertolli® Olive Oil
- cheese cloth
Instructions:
Blanch basil and parsley in boiling salted water, 20-25 seconds or until wilted. Shock basil and parsley in ice-cold water. Blend with olive oil and strain with a cheese cloth. Skim the clear green oil off the top and reserve. Toss any murky residue.
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