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Homemade prosciutto ravioli topped with merguez tomato sauce and grated Parmesan in a shallow bowl

Homemade Prosciutto Ravioli with Merguez Tomato Sauce in the Cookeo

Main dishes

Homemade ravioli filled with prosciutto and ricotta, topped with a merguez tomato sauce simmered in the Cookeo. Thank you, Cookeo!

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By · · updated on · ★★★★★ (2 ratings)

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Homemade prosciutto ravioli, with an egg pasta dough rolled out by hand and a filling of ham, ricotta and Parmesan, served in a merguez tomato sauce simmered in the Cookeo. Thank you, Cookeo!

Making your own ravioli takes a little time, but nothing complicated: the dough rests while the sauce pressure cooks, then all that's left is to fill, seal and poach the ravioli for a few minutes. The merguez sausages give the tomato sauce a gentle kick that goes beautifully with the mild ham.

A festive dinner for four, finished with a generous shower of Parmesan.

Ingredients and directions

  • Prep time1 hr
  • Cook time20 min
  • Resting30 min
  • Total1 hr 50 min
  • DifficultyMedium
  • CostModerate
  • Calories862 kcal/serving
  • Cooking methodCookeo
  • Estimated cost$16.17 $4.04 / serving Estimated price; varies by store. Converted from euros at the ECB rate of September 25, 2026.

Ingredients

4 servings

Ravioli dough

  • $0.51
  • $1.03
  • $0.17
  • $0.01

Filling

  • $4.79
  • $1.71
  • $1.14
  • $0.02

Merguez tomato sauce

  • $3.42
  • $0.23
  • $0.17
  • $1.60
  • $0.17
  • $0.17
  • $0.11
  • $0.06

To serve

  • $0.86

Directions

Dough

  1. Mix the flour, salt, eggs and oil, then knead for 8 to 10 minutes until smooth.
  2. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.

Sauce in the Cookeo

  1. Cut the merguez into 2 cm slices, slice the onion and mince the garlic.
  2. In Brown mode, sauté the merguez, onion and garlic in the olive oil for 5 minutes.
  3. Add the tomato purée, tomato paste and herbs, stir, close the lid and pressure cook for 10 minutes.

Filling and ravioli

  1. Finely chop the prosciutto and mix it with the ricotta and Parmesan. Season with pepper.
  2. Roll the dough out very thin into two strips of the same size.
  3. Place small mounds of filling every 4 cm on one strip, moisten the dough around them and cover with the second strip.
  4. Press out the air around the filling, seal with your fingers and cut out the ravioli with a pastry wheel.

Cooking and serving

  1. Cook the ravioli for 3 to 4 minutes in a large pot of boiling salted water, then drain them gently.
  2. Spoon the merguez tomato sauce over them and sprinkle with grated Parmesan. Serve right away.

The bill

Homemade Prosciutto Ravioli with Merguez Tomato Sauce in the Cookeo

  • 300 g flour (type 00 or all-purpose)$0.51
  • 3 eggs$1.03
  • 1 tbsp olive oil$0.17
  • 1 pinch salt$0.01
  • 120 g prosciutto (Parma ham)$4.79
  • 150 g ricotta$1.71
  • 40 g grated Parmesan$1.14
  • Pepper$0.02
  • 4 merguez sausages (about 300 g)$3.42
  • 1 onion$0.23
  • 2 garlic cloves$0.17
  • 700 g tomato purée$1.60
  • 1 tbsp tomato paste$0.17
  • 1 tbsp olive oil$0.17
  • 1 tsp herbes de Provence$0.11
  • Salt and pepper$0.06
  • 30 g grated Parmesan$0.86

Total$16.17

that's $4.04 per person

Estimated price; varies by store.

Equipment

  • Cookeo (or multicooker)
  • Rolling pin or pasta machine
  • Pastry wheel
  • Large pot
  • Slotted spoon

Nutrition per 1 plate of ravioli with sauce

Calories862 kcal
Fat44 g
Saturated fat17 g
Carbohydrates70.1 g
Sugars11.4 g
Fiber5 g
Protein42.8 g
Salt5.36 g

Before you start

Ingredients

  • 300 g flour (type 00 or all-purpose)
  • 3 eggs
  • 1 tbsp olive oil
  • 1 pinch salt
  • 120 g prosciutto (Parma ham)
  • 150 g ricotta
  • 40 g grated Parmesan
  • Pepper
  • 4 merguez sausages (about 300 g)
  • 1 onion
  • 2 garlic cloves
  • 700 g tomato purée
  • 1 tbsp tomato paste
  • 1 tbsp olive oil
  • 1 tsp herbes de Provence
  • Salt and pepper
  • 30 g grated Parmesan

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Reviews (1)

Rate this recipe 5.0 out of 5 · 2 ratings

Your rating

Henry 🧑‍🍳 Cordon bleu ★★★★★

Plutôt bien réalisé, c'était très bon merci