Artichoke Ravioli with Asparagus & Prosciutto
15-20
min
cooking time
2/3
servings
EASY
difficulty

Artichoke Ravioli with Asparagus & Prosciutto

SHARE
  • PRINT

Ingredients

  • One 10-ounce package Giovanni Rana Artichoke Ravioli
  • 4 tbsp extra virgin olive oil
  • 1 scallion, minced
  • 5 ounces thin Asparagus spears, trimmed and cut into thin slices
  • ½ cup dry white wine
  • ½ cup Prosciutto, diced
  • ½ cup heavy cream
  • 1 egg
  • Salt and pepper, to taste
15-20
min
cooking time
2/3
servings
EASY
difficulty

Preparation

Heat extra virgin olive oil in a large skillet, add minced scallion and cook, stirring, for 3-4 minutes. Add asparagus and diced Prosciutto and cook for 5 minutes longer stirring occasionally. Pour in the wine, and cook for 5 more minutes. Add cream, salt and pepper to taste and warm trough.

In the meantime, cook the Ravioli according to package instructions and drain, reserving 1/2 cup of the pasta cooking water.

Transfer asparagus prosciutto ragu in a big bowl and add the egg, stirring to combine. Add cooked Ravioli to the bowl and toss gently to coat them, adding a little reserved water is desired. Divide among plates, garnish with a turn of freshly ground black pepper and serve immediately.


You should try also