This is a sponsored post written by me on behalf of Boar’s Head. All opinions are 100% mine.
Some of my family is coming to stay with me this Easter, and I couldn’t be more excited about it! My cousin and her two girls have never been to California before, and my Mom is escorting them. It’s been years since I’ve done the touristy stuff in the Bay Area, and I’m actually looking forward to revisiting some of the fun things that you’re too cool to do when you actually live here.
With six people in our house for a week and a celebratory dinner at home, I’m going to stock my refrigerator with a Boar’s Head Sweet Slice® Boneless Smoked Ham. You can buy it sliced in the deli section, but I’m going to get the entire half of a ham. I love that it has the flavor of traditional bone-in smoked ham but without the bone, which makes it easy to slice and use for any occasion.
It will make meals so much easier while we’re busy sightseeing, and we’ll chip away at it all week long. I’m envisioning ham sandwiches that we take with us for picnics in the Marin Headlands or to the redwoods, ham-scrambled eggs for a quick breakfast to fortify us before heading to Monterey for a whale watching trip, and an easy way to put a gorgeous glazed ham on the table for Easter dinner. Boar’s Head has lots of ideas on their website, which you can check out for further inspiration on how to use this versatile product.
But I’m most excited to finely dice the Sweet Slice® Ham for these decadent Ravioli with Ham, Burrata, and Peas that I’ve been dreaming up. I want to make a big batch of them for dinner one night while they’re here. My cousin is a seasoned cook, and her girls have always helped out in the kitchen (in fact, Angelina is the one who came up with the idea for our Peppermint Ice Cream Sandwiches). I think they’d really love to make fresh pasta together.
My family has always bonded over time spent in the kitchen, and cooking is a huge part of our lives. While homemade ravioli are a little bit of work, it will be so much fun (and will go much faster) with all of us pitching in and working together.
Maybe we’ll even plan a day around preparing for this dinner! We’ll start by taking a ferry to the Ferry Building Farmer’s Market, where we’ll have lunch and pick out all of the delicious things we need to make dinner. Then we’ll bring our haul home and spend a few hours together in the kitchen. We’ll set a nice table, put on some music, and have a simple meal that shows off the incredible food you can make when you have fresh, high-quality ingredients.
A few notes on the recipe:
You can always make your pasta dough with a stand mixer or food processor if that’s your preferred method, but I wrote the recipe to make it by hand.
The recipe calls for resting your dough 1-3 hours. If you want to make your dough any further in advance, wrap it tightly in plastic wrap and store it in the refrigerator for up to 12 hours
We want thin dough rolled to almost as wide as the pasta machine, so we end up with wide sheets to work with. If the sheets become too long and are difficult to work with, you can cut them in half and work with shorter pieces. Width is more important than length.
To shape them, you can use a ravioli mold if you like. I wanted to be able to include more of the delicious filling so I made them free-form. You can cut your ravioli into whatever shape you like by using a biscuit cutter, knife, ravioli stamp, or pastry cutter. Even the edge of a drinking glass will work! And if you aren’t confident in the seal, use the tines of a fork to crimp the edges of the ravioli and give them extra reinforcement.
Don’t let the cooking water boil too vigorously, or you’ll increase the chance of the ravioli bursting. It’s almost inevitable that you’ll lose one or two ravioli during the cooking process though, so don’t get discouraged if that happens to you!
- 2 cups all-purpose flour, plus extra for dusting
- 2 eggs, plus 4 egg yolks (reserve 1 egg white for sealing the ravioli)
- 1 teaspoon salt
- 1/3 cup finely diced Boar’s Head Sweet Slice® Boneless Smoked Ham
- 1/4 cup frozen peas, thawed and slightly warmed in the microwave (or on a stovetop)
- 1 large ball of burrata or 2 small balls, chopped into small pieces and mixed together to combine the skin and the creamy interior
- 1 egg white, beaten with 1 teaspoon of water
- 1 stick salted butter
- ½ cup finely diced Boar’s Head Sweet Slice® Boneless Smoked Ham
- ½ cup frozen peas, thawed and slightly warmed in the microwave (or on a stovetop)
- 1/3 cup shaved Boar’s Head Pecorino Romano Cheese
- Place the flour in a mound on a clean work surface. Make a well in the center and add the eggs, egg yolks, and salt. Use your finger or a fork to break the yolks and gradually incorporate the egg into the flour. Once it comes together, knead the dough for about 10 minutes to develop the gluten, adding flour 1 tablespoon at a time if your dough is too wet. Wrap the dough in plastic wrap so it doesn’t dry out, and let it rest for one to three hours.
- Once the dough is done resting, cut it into quarters. Working with one quarter at a time, use a pasta maker to roll the dough out to the second to last setting on the machine. If you make the pasta in advance, set it on floured, parchment-lined baking sheets and cover until you’re ready to use them.
- Set one sheet of pasta on your work surface. Place 1 tablespoon of burrata at least 1 inch from the short side and centered vertically on the pasta sheet. Spread it out gently until it’s about the size of a silver dollar. Top with about ½ teaspoon of peas and about 1 teaspoon of diced ham. Move down the long edge and repeat the same process, leaving at least 2 inches between mounds of filling.
- Use a pastry brush to brush the egg white on the pasta sheet, working around the filling. Take a second sheet of pasta and cover the first sheet. Use your fingers to remove any air bubbles that get trapped and create a tight seal around the filling mounds. Repeat with the remaining sheets of pasta. This recipe should yield about 12 large ravioli.
- Bring a large pot of salted water to a gentle boil. While the water is coming to a boil, melt the butter in a large skillet over medium heat until it has stopped foaming. Reduce the heat to medium-low and add the peas and ham. Cook them in the butter until they have warmed through, about 5 minutes. Keep warm on low heat.
- Drop 3-4 ravioli at a time into the boiling water and gently stir. Cook for 5 minutes. Remove from the pot with a slotted spoon at add to the pan with the butter, ham, and peas. Toss very gently to coat the ravioli and repeat with the remaining ravioli.
- Plate the ravioli, topping with the warm peas and ham. Sprinkle the shaved Boar’s Head Pecorino Romano Cheese over the pasta while it’s warm.