Instructions:
- Bring a pot of lightly salted water to a gentle boil. Add ravioli and par-cook for approx. 5 minutes. (If you add ravioli when the water is at a robust boil, you risk having the ravioli split open.) Occasionally, stir gently to prevent ravioli from sticking to the bottom of the pot. Drain carefully, or simply use a slotted spoon to remove the ravioli individually from the pot. Place the ravioli on a sheet tray to dry.
- While the ravioli are cooking, gently sauté julienned Prosciutto or Speck in a sauté pan until just crispy. Remove from pan and let dry on paper towels. Keep any rendered fat in sauté pan.
- Make sure ravioli are dry and lightly sauté in Prosciutto fat, adding olive oil if necessary, until crispy on each side.
- Top each ravioli with Burrata, Prosciutto bits and 1/4 teaspoon Tuscan dipping oil or basil olive oil.
