Prosciutto Agnolotti

Day PartDinner
Menu PartEntree
Cuisine TypeItalian

Chef Ryan Hardy
Charlie Bird
New York City

To make the filling for this stuffed pasta, chef Hardy of Charlie Bird restaurant uses the end piece of the whole leg of prosciutto, including the fat and skin. A small quantity of center-cut pieces is also incorporated into the filling, with the the remainder of the prosciutto sliced thin to serve on appetizer plates and in other applications.


End piece from whole prosciutto leg
10½ oz. prosciutto
8 oz. onion, diced
6 oz. carrots, diced
5 oz. spinach
1 whole nutmeg, swiped on microplane five times
2 tsp. chopped sage leaves
1½ tsp. chopped rosemary leaves
7 oz. Parmigiano-Reggiano cheese, finely grated
2 cups beef stock
½ cup red wine
3½ oz. grapeseed oil
1¼ tsp. kosher salt
Fresh ravioli wrappers
Brown butter sage sauce


1. Combine prosciutto end piece, prosciutto, onions, carrots, spinach and nutmeg; grind twice through a meat grinder.
2. In mixer with paddle attachment, combine ground meat mixture, sage and rosemary; mix lightly. Add Parmigiano-Reggiano, stock, wine and oil; mix until it becomes soft and sticky. Season with salt as needed and place into piping bags to fill pasta.
3. Pipe filling into ravioli pasta wrappers. Bring a large pot of salted water to a boil; cook ravioli until al dente. Top with brown butter sage sauce or another compatible sauce.

Photo courtesy of Consorzio del Prosciutto di Parma

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