Archive | June, 2018

Homemade Speck, Spinach & Ricotta Ravioli – Speck-tacular Ravs for All!

24 Jun

Homemade Speck, Spinach and Ricotta Ravioli in a White Wine, Garlic, Mushroom Sauce
Recipe by

Recently my wife suggested that I had not made homemade ravioli for some time and hinted that it would be nice to enjoy fresh pasta for dinner. I happily said yes after a recent trip to an Italian market after getting semolina flour, speck and fresh ricotta. What I forgot about however is how long the process can take but in the end, it all came out well so here is my recipe for homemade ravioli with speck, fresh ricotta, spinach, and sun-dried tomatoes from Paggi Pazzo. Preparing homemade fresh ravioli dough from Paggi Pazzo Preparing homemade fresh ravioli filling from Paggi Pazzo

We start our homemade speck, fresh ricotta, and spinach ravioli recipe by making the dough which can be done in a bowl or cutting board but begin by creating a flour like volcano with the eggs cracked and nestled in the middle. I use Antico Molino Caputo tipo 00 and Semola di Grano Duro for best results and start off by beating the eggs slowly in the middle of the flour and piercing the flour until the pasta dough starts to firm. Once it begins to solidify, kneed the dough for at least 10 minutes and then put under a bowl to rest for another 30. For the filling I sauteed spinach in a pan with olive oil until it softened and then added to a bowl with the fresh ricotta, chopped Speck (smoked prosciutto) and chopped sun-dried tomatoes and whipped until the mixture spread out evenly. I refrigerated the filling and then began to make the ravioli dough by cutting 1 inch slices that I flatten by hand. Once thin enough I add the dough to the pasta machine at the lowest setting and continue to roll the dough repeatedly, increasing the levels until the dough is very thin. Take the dough and then place over a ravioli tray and pocket the pasta dough into the craters and press the against the edges. Now take your filling out of the fridge and add small spoonful dollops into the ravioli and cover with another thin pasta dough sheet. Press the ravioli dough against the trey, closing the filling by pressing and connecting the middle parts of the dough on the trey. Slowly, gently turn over the ravioli trey and remove the pasta then use a pizza cutter to evenly cut/make the ravioli shape (be sure to use a fork to make sure the edges are closed). Continue the process until you run out of dough or make the desired amount and my preference is to move the ravioli into the freezer until I’m ready to cook them.Boiling homemade fresh ravioli from Paggi Pazzo

A few nights later when I was ready to have a homemade ravioli pasta dinner with my family, I took the ravioli out of the freezer and began to make the sauce. For my wife and I, I made a white wine sauce with mushroom and garlic that went very well with the homemade speck, fresh ricotta, spinach and sun-dried tomatoes ravioli recipe, topped with grated Pecorino Romano. For the kids I made some fresh ricotta, spinach ravioli in a red sauce with meatballs which my daughter seemed to enjoy very much (but not so much my son, who has declared that he also doesn’t enjoy my homemade brick oven pizza – I will continue to try and win him over. True story – I bought a Bertucci’s pizza oven box and put my pizza inside and after 1 bite, he knew it was mine and said, “I hate daddy’s pizza – I will never eat it!” That scar hasn’t healed yet but I’m not giving up, hahaha!). For wine I opened a bottle of Sangiovese from California (say what?!?!?!?). A vineyard known as Petroni, whose owner was originally from Italy, produced the wine and it was very enjoyable. So there you have it, Paggi Pazzo’s Homemade Fresh Ricotta, Speck, Spinach, Sun-dried Tomatoes Ravioli Recipe, buon appetito!Cooking homemade fresh ravioli from Paggi Pazzo

Homemade speck fresh ricotta, spinach and sun-dried tomato ravioli in white wine, garlic and mushroom sauce from Paggi Pazzo

Fresh Homemade Speck, Fresh Ricotta, Spinach, Sun-dried Tomato Ravioli in a White Wine, Garlic, Mushroom Sauce Recipe

Prep time: 1 hour 15 min
Cook time: 30 min
Total time: 1 hour 45 min
Yield: 8 servings


  • 3 slices Speck (smoked prosciutto)
  • 1 3/4 cups Antico Molino Caputo flour tipo 00
  • 1 3/4 cups Antico Molino Caputo Semolina flour
  • 4 eggs
  • 6 tablespoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 4 ounces fresh ricotta
  • 1/4 cup sun-dried tomatoes
  • 2 garlic cloves
  • 1/2 cup grated Pecorino Romano
  • 1/4 cup white wine (Orvieto or Pinot Grigio)
  • 1 cup white mushrooms

Cooking Directions

  1. To make pasta dough, place 3 1/2 cups of flour on cutting board or counter and shape into a volcano with an opening in the middle. Crack eggs into middle of flour (removing shells) and add 4 tablespoons of olive oil and 1 teaspoon of salt
  2. Slowly beat and stir eggs in a circular motion while slowly including flour into egg mix. After several minutes, egg and flour will come together creating greater consistency and become soft like dough mixture. Once thicker, use hands to press remaining flour into dough and push, flatten, and kneed until ready (add water to mixture if necessary)
  3. Take pasta dough and cover with large bowl for 30 minutes
  4. To prepare filling, add tablespoon of olive oil to pan then add spinach until sauteed softly. Add to bowl with fresh ricotta, and then chop sun-dried tomatoes and speck to bowl and stir until mixture is spread evenly. Place in fridge until ravioli dough is ready to be filled
  5. To make ravioli, take pasta dough and flour on both sides, then use hands to flatten. Add dough to pasta machine at lowest level and continue to put pasta back in machine until pasta thins. Cut dough in half and use dough roller to flatten both pieces of pasta repeatedly turning pasta over until pasta is almost paper thin (this will require 10-15 minutes)
  6. Using a ravioli maker, place one sheet of dough on top and pocket dough firmly to create space for filling. Add speckm fresh ricotta filling using a full tablespoon then add second sheet of pasta on top of ravioli maker, pressing doughs together to keep filling firmly inside and then turn over. Lightly brush the outside edges of the ravioli with olive oil and using a fork, press against the edges. Add flour to cooking sheet pan and add ravioli to freeze for at least 3 hours
  7. To make sauce, chop garlic finely, add to pan with a two tablespoons of olive oil. Let simmer for 2 minutes then add mushrooms with a dash of salt and pepper. After the mushrooms begin to soften, add white wine and let cook for 15-20 minutes with pan covered at low heat
  8. Boil water and when ready, add ravioli to pot. When ravioli rises, remove and add to pan of sauce
  9. Saute gently for several minutes, then add grated Pecorino Romano over ravioli
  10. Serve with a little more grated Pecorino Romano

Homemade Speck, Fresh Ricotta, Spinach, Sun-dried Tomatoes Recipe

5 out of 5
stars based on 2 ratings

Click here for full Homemade Fresh Speck, Fresh Ricotta & Spinach Ravioli Recipe and other Paggi Pazzo recipes.

The Best Pork Saltimbocca alla Romana – Jump Into It!

5 Jun

Pork Saltimbocca Recipe alla Romana Style
Recipe by

On cooler spring evenings before the summer heat takes over my wife and I enjoy a nice ancient Roman recipe of Pork Saltimbocca alla Romana. This dinner is not over-filling and offers a flavorful contrast in ingredients with proscuitto di Parma and sage over a tender pork filet covered with a garlic and white wine sauce. It’s so good it will make you want to go David Lee Roth and jump right into it or get excited for a new suit the way Ron Burgandy and Brian Fantana do. I did not include the Pointer Sisters here but I think you get the idea.

Pork Saltimbocca alla Romana Recipe with prosciutto di Parma, sage, garlic and white wine from Paggi Pazzo

The phrase saltimbocca translates in Italian to “jump in mouth” and was originally a Roman recipe “Saltimbocca alla Romana” where veal is used and rolled similar to how Braciola is prepared in Southern Italy. I prefer to keep the meat flat (pork, chicken or veal) as I can better control the tenderness of the filet throughout: we try to keep it tender and classy here at Paggi Pazzo! 😉

To prepare pork saltimbocca buy thin cut pork filets or flatten out with a tenderizer then lightly dress with salt, pepper and flour. With a toothpick add a slice of prosciutto di Parma and sage to top of pork and put on a frying pan with olive oil at high-heat. Cook for 5 minutes a side then remove pork and cover with foil before adding chopped garlic and white wine to the pan and cook at medium heat for 7-10 minutes. Once sauce is ready add the pork back to the pan and after 2-3 minutes remove and plate for serving. The prosciutto di Parma practically melts into the pork and the sage is ever so lightly crunchy which provides a great texture on top of the pork. You could substitute the prosciutto di Parma with Speck (smoked-prosciutto) for a slightly saltier flavor so basil might be a better option rather than sage for that version.

I accompanied the pork saltimbocca with an arugula salad with strips of Reggiano Parmigiano in an olive oil and lemon dressing. For wine I enjoyed the Lazio favorite Cesanese, a nice red with a touch of spice and fruity aromas. There you have it Pork Saltimbocca alla Romana recipe from Paggi Pazzo, “in bocca al lupo!

Pork Saltimbocca alla Romana Recipe

Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings


  • 4 pork tenderloin filet
  • 2 tablespoons olive oil
  • 1 pinch black pepper and salt
  • 1/4 cup white wine
  • 4 sage leaves
  • 4 thin slices prosciutto di Parma
  • 1/4 cup Antimo Caputo 00 Tipo flour
  • 2 cloves garlic

Cooking Directions

  1. Flatten/tenderize pork tenderloin filets then sprinkle with black pepper and salt
  2. Cover pork lightly on all sides with flour then add slice of prosciutto di Parma with sage leave on top of pork with toothpick through both ends of pork tenderloin filets
  3. Heat frying pan with olive oil at high heat and then add pork with prosciutto di Parma and sage to pan (prosciutto side down)
  4. After 5 minutes turn pork onto other side and after another 5 minutes remove from pan and cover in aluminum foil to keep warm
  5. Lower heat then add garlic and white wine to create sauce, after 7-10 minutes add pork back into pan with white wine sauce for 2-3 minutes
  6. Remove from pan and serve

Pork Saltimbocca alla Romana recipe

5 out of 5
stars based on 3 ratings

Click here for full Pork Saltimbocca Recipe and other Paggi Pazzo recipes.

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