Lemony Asparagus-Prosciutto Ravioli

Dress up refrigerated ravioli with fresh asparagus and crispy prosciutto for a delightful Italian dinner in 30 minutes.

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 6

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

  • 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.

Expert Tips

For a great early summer meal, serve this dish with fresh melon or clusters of grapes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (1 1/2 Cups)
Calories
300
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
11g,
11%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
370mg
370%;
Total Carbohydrate
22g
22%
(Dietary Fiber
1g
1%
  Sugars
4g
4%
),
Protein
10g
10%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
2%;
Calcium
15%;
Iron
10%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.