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Prosciutto di Parma Ricotta Tortellini


Rich ricotta meets savory Prosciutto di Parma in this recipe from Canadian Chef Victor Barry.


For the ricotta filling:

   1 16 oz. container fresh ricotta

 2 ½ tablespoons olive oil

   ½ teaspoon salt

    2 teaspoons ground nutmeg


For plating:

12 slices Prosciutto di Parma

12 tablespoons grated
      Grana Padano

For the pasta dough:

¾ cups  “00” flour*

  20 extra large egg yolks

    1 teaspoon salt   

   ¼ cup grated Grana Padano

    4 tablespoons unsalted butter


Make the ricotta filling:

Place the ricotta, olive oil, salt and ground nutmeg in a food processor and blend until smooth and emulsified.


Make the pasta dough:

Pour the flour, egg yolks, salt, and ¼ cup grated Grana Padano into a stand mixer bowl. Mix with the kneader attachment for 25 minutes. Remove the dough from the mixer and knead by hand to form a ball. Wrap and allow to cool in the fridge for 1 hour.


With a rolling pin, roll the dough out until it is thin enough to put through a pasta machine at the widest setting. Pass the dough through the machine, then fold onto itself in three parts. Flour the pasta between each rolling. Roll the pasta out again with the rolling pin until it is thin enough to pass through the machine at the next thinnest setting. Continue to pass the dough through the machine, flouring between each rolling, until you have reached the thinnest setting.


Cut the pasta into squares, about 2¾ inches x 2¾ inches. Add a spoonful of the ricotta filling in the center of the square and wet all the edges. Fold the square into a triangle, pinching the middle in slightly to bring the two corners together. Pinch the end tips together tightly.


Bring a pot of salted water to a boil. Cook the tortellini for 3 minutes. Place tortellini on a plate and sprinkle Grana Padano on top. Melt the 4 tablespoons of unsalted butter until frothy and pour over the tortellini.

To plate: 

Spread the two slices of Prosciutto di Parma on a plate, arrange the tortellini on top. Sprinkle with Grana Padano.


Makes 6 servings.

* Chef Barry says: Take the time to source out 00 flour as it will make a significant difference in taste.


Ziti with Roasted Cauliflower, Prosciutto di Parma & Toasted Breadcrumbs

PdiP_Ziti with Roasted Cauliflower and P


8 slices Prosciutto di Parma (4 ounces), divided

2 slices country-style bread, crusts removed,

   torn into pieces

⅓ cup olive oil, divided

1 large head cauliflower (about 2½ pounds),

   trimmed and chopped

2 tablespoons salt, divided

8 ounces dry ziti 

4 cloves garlic, finely chopped

½ cup dry, white wine

½ cup chopped flat-leaf parsley

¼ teaspoon hot red pepper flakes, or to taste 


Preheat oven to 425°F. With a sharp knife, chop 4 slices of the Prosciutto di Parma (including all of the fat) into small pieces; cut remaining prosciutto into 1-inch strips. In a food processor, pulse the bread to form crumbs. In an ovenproof pan, mix the breadcrumbs with 1 tablespoon of the olive oil. Toast in the oven until golden and crisp, stirring once or twice, about 5 minutes.


On a large baking sheet, mix cauliflower with 3 tablespoons of the olive oil and ¼ teaspoon of the salt. Roast until browned, stirring occasionally, about 30 minutes. Meanwhile, fill a large pot with 4 quarts of water and add remaining salt; bring to a boil. Add ziti and cook until al dente, 10 to 12 minutes. When done, drain well, reserving 1 cup pasta water.


While pasta cooks, heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chopped Prosciutto di Parma and cook until crisp, about 5 minutes. Stir in garlic; cook until fragrant, about 30 seconds. Stir in pasta, roasted cauliflower and wine. Stir well, adding small amounts of pasta water, as needed, for a saucy consistency. Stir in parsley and hot pepper flakes. To serve, spoon pasta into shallow bowls. Top with Prosciutto di Parma strips and bread crumbs.  


Makes about 4 portions

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