Fast! Lemon-Herb Burrata Ravioli & Prosciutto with Mint & Peas from Martha Stewart & Marley Spoon
Now that the kids are heading back to school and weekday schedules are busy with activities, it's time to plan those quick, nutritious, and easy-to-prepare dinners. If you haven't already, sign up for Martha Stewart & Marley Spoon. Our meal-kit delivery service is full of delicious, wholesome dishes that can be on the table in 40-minutes or less.
Every week, I order several Martha Stewart & Marley Spoon meal kits to enjoy at my farm. Yesterday, my housekeeper, Elvira Rojas, cooked one of the kits I selected from the week's menu - Fast! Lemon-Herb Burrata Ravioli & Prosciutto with Mint & Peas. It's just one of our easy, satisfying, and flavorful meals. The entire dish was cooked in 20-minutes. And as always, all the main ingredients are pre-measured, pre-packaged, and included with the delivery. Our service features so many inspiring recipes and cooking ideas, and you can choose the recipes that best fit your family's lifestyle. Just go to the web site right now to subscribe and see our flash deals!
Here are some photos.
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- Whenever we cook our Martha Stewart & Marley Spoon meal kits, we remove all the ingredients included and place them on the counter. These ingredients are pre-portioned and come in easy to open packaging. All one needs to provide is the olive oil, salt, and pepper if needed. One of the great things about our meal kits is that we include a large recipe card with the photo of the finished dish on the front with the estimated cooking time listed…
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- … And images on the back showing each of the main preparation steps. Plus, we include the ingredients list, the tools or supplies necessary, and a rundown of the nutrition values. These recipe cards are great to save for future use.
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- The first step is to empty the two tubs of mascarpone into a medium bowl and combine with 1/3-cup water. Mascarpone is made similarly to American cream cheese, but it uses a base of whole cream rather than milk. Like cream cheese, it is a fresh cheese that is not aged before it is eaten.
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- Then, using a whisk Elvira mixes it all until smooth and adds pepper to season.
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- Next, Elvira heats two teaspoons of extra virgin olive oil in a large skillet over medium-high heat.
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- Once heated Elvira adds the prosciutto piece by piece in an even layer. The word prosciutto, which translates to “ham” in Italian, is made only from the hind legs of pigs and is aged during a dry-curing process. There are typically two types of prosciutto: prosciutto cotto, which is cooked, and prosciutto crudo, which is uncooked, yet cured.
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- The prosciutto pieces are cooked until fragrant and browned in spots. Prosciutto is a flavorful, delicately sweet and salty product. It typically has a salmon pink to brownish-red color. Because prosciutto is already salty, our recipe does not call for any extra salt.
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- It only takes about two to three minutes to cook. Elvira also flips each piece halfway.
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- After the prosciutto is cooked, it is placed on a plate and put to the side.
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- In the same skillet, Elvira heats one-and-a-half tablespoons of olive oil over medium-high.
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- She adds the ravioli and cooks without stirring for about two minutes until the ravioli is golden brown on the bottom. Each ravioli is filled with burrata, lemon, and herbs. Burrata is a semisoft white Italian cheese made from mozzarella and cream. While mozzarella is more solid, burrata is a casing of mozzarella filled with soft, creamy curd.
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- The peas are added on top along with 1/3-cup water. Peas are so nutritious. They are a good source of vitamins C and E, zinc, and other antioxidants that strengthen the immune system.
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- Elvira quickly covers the skillet and cooks until the ravioli is tender and the peas are warmed. This only takes about five minutes.
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- Elvira picks the mint leaves off the stems…
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- … and chops them up into small pieces. One can also tear them into bite-sized pieces.
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- Elvira also tears the prosciutto into small pieces.
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- The prosciutto is plentiful and crispy. As a meat, prosciutto contains a good source of protein and various vitamins and minerals such as iron and thiamine. Additionally, prosciutto’s main fatty acid is oleic acid which is actually a “heart friendly” fat.
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- Next, Elvira adds the mascarpone to the skillet.
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- She also adds half of the prosciutto and half of the mint and then stirs until all the ravioli is coated with sauce. This doesn’t take long – just about 30-seconds.
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- The ravioli is plated and topped with some of the remaining prosciutto and mint and it’s ready to enjoy. Our ravioli looks perfect – just like the photo. And it’s so delicious. Sign up for Martha Stewart & Marley Spoon today and enjoy these dishes with us.
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