Whoever thinks ravioli can only be made from pasta needs to speak to Chef Mel Mecinas, from Talavera restaurant at The Four Seasons Scottsdale, who has created amazing ravioli from unique ingredients like ahi tuna & crab.
Completely inspired by Chef Mel I created the Prosciutto & Melon ravioli. I used thin slices of Italian prosciutto to encase a mixture of diced cantaloupe, ricotta cheese and thyme. An fun twist on the classic prosciutto & melon appetizer these ravioli will make a unique starter for your next dinner party.
Prosciutto & Melon Ravioli
1/2 lb thinly sliced prosciutto
1 15oz container of ricotta cheese
1/2 cantaloupe, diced small
1 tablespoon fresh thyme, minced
salt & pepper
Mix ricotta, cantaloupe and thyme in a small bowl. Season to taste with salt and pepper. Cut your prosciutto into 3 inch squares. Place a heaping teaspoon of the ricotta/cantaloupe filling on a square and top with another square. Serve cold.