Prosciutto Wraps

An innovative way to enjoy pasta, this Prosciutto Wrap is packed full of mushrooms, spinach and ricotta and is sure to satisfy.

Serves: 2

Time: 40 minutes


  • 5 slices of prosciutto
  • 125g fettuccine, cooked
  • 125g Ricotta cheese
  • 100g cup mushrooms, sliced
  • 50g baby spinach
  • 30g butter
  • 1/2 cup shredded Parmesan
  • 1/4 cup crumbed walnuts
  • 1 clove garlic, chopped


Preheat oven to 180°C and grease an 8cm x 12cm loaf pan.

Line the base and sides of the pan one piece of prosciutto at a time, leaving the ends hanging over the edges.

Melt the butter in a medium frying pan over high heat before cooking the mushrooms and garlic for five minutes or until golden. Remove from heat and combine with pasta, ricotta cheese, spinach, Parmesan and walnuts.

Pour mixture into the prepared loaf pan and lay the remaining prosciutto pieces over the mixture. Fold the overhanging ends of the prosciutto over the mixture so they cover the pasta.

Place pan in oven and bake for ten minutes or until firm. Remove and allow to stand for ten minutes before flipping onto a serving plate.

Cut into two slices and serve.

Written by SJ