Butternut Squash Ravioli With Prosciutto, Pecans & Alfredo Sauce
5-10
min
cooking time
2-3
servings
Easy
difficulty

Butternut Squash Ravioli With Prosciutto, Pecans & Alfredo Sauce

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Ingredients

  • One 10-ounce package Giovanni Rana Butternut Squash Ravioli
  • One 10-ounce container Giovanni Rana Alfredo Sauce
  • 2 ounces (8-10 thin slices) prosciutto, cut into ½” wide strips with a sharp pizza cutter or knife
  • Kosher salt and freshly ground black pepper to taste
  • 3 tablespoons toasted choped pecans, or your other favorite nut
  • Chopped fresh thyme for garnish
5-10
min
cooking time
2-3
servings
Easy
difficulty

Preparation

Cook the Ravioli according to package instructions and drain, reserving ½ cup of the pasta cooking water. Meanwhile, warm the Alfredo Sauce in a large skillet over medium-high heat. Add the Ravioli and toss to coat, adding the reserved pasta cooking water a little at a time to loosen the sauce if needed.

Add the prosciutto strips to the Ravioli and gently toss again; season with salt and pepper to taste.

Divide the Ravioli among plates and garnish with the pecans and thyme.


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