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Lemony Asparagus-Prosciutto Ravioli

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  • Prep 30 min
  • Total 30 min
  • Servings 6
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Dress up refrigerated ravioli with fresh asparagus and crispy prosciutto for a delightful Italian dinner in 30 minutes.
Aug 20, 2014

Ingredients

  • 1 package (9 oz) refrigerated cheese-filled ravioli
  • 10 fresh asparagus spears (about 1/2 lb), trimmed and cut into 2-inch pieces (about 1 1/2 cups)
  • 2 tablespoons finely chopped shallots
  • 1 package (3 oz) thinly sliced prosciutto, cut into thin bite-size strips (about 1 cup)
  • 1 cup whipping cream
  • 3 tablespoons white wine or chicken broth
  • 1/4 cup grated Romano cheese
  • 1 teaspoon grated lemon peel

Steps

  • 1
    Cook ravioli as directed on package, adding asparagus during last 4 minutes of cooking time; drain and rinse.
  • 2
    Meanwhile, in 1-quart saucepan, cook shallots and prosciutto over medium-high heat 2 to 3 minutes, stirring frequently, until prosciutto is slightly crisp. Remove from skillet; set aside. In same skillet, heat whipping cream and wine over medium heat 4 to 6 minutes, stirring constantly, until slightly thickened.
  • 3
    Stir in pasta with asparagus, prosciutto mixture and cheese. Cook 2 to 3 minutes or until thoroughly heated and cheese is melted. Stir in lemon peel.

Nutrition Information

No nutrition information available for this recipe
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