Dress up refrigerated ravioli with fresh asparagus and crispy prosciutto for a delightful Italian dinner in 30 minutes.
package (9 oz) refrigerated cheese-filled ravioli
fresh asparagus spears (about 1/2 lb), trimmed and cut into 2-inch pieces (about 1 1/2 cups)
tablespoons finely chopped shallots
package (3 oz) thinly sliced prosciutto, cut into thin bite-size strips (about 1 cup)
cup whipping cream
tablespoons white wine or chicken broth
cup grated Romano cheese
teaspoon grated lemon peel
Cook ravioli as directed on package, adding asparagus during last 4 minutes of cooking time; drain and rinse.
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.
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.
For a great early summer meal, serve this dish with fresh melon or clusters of grapes.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving (1 1/2 Cups)
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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.