Butternut Squash Ravioli with Orange-Prosciutto Oil

Create a colorful plate and a delicious dinner with this easy idea for enhancing frozen ravioli. ...MORE+ LESS-

Brooke Lark

August 23, 2011

1/3

cup olive oil

to 5 slices prosciutto (about 2 oz)

packages (8 oz each) frozen butternut squash ravioli

Chopped fresh basil leaves

1 1/2

tablespoons grated orange peel

1/3

to 1/2 cup fresh orange juice

Salt to taste

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1

In 8-inch skillet, heat 1 tablespoon of the olive oil. Add prosciutto; cook until crisp. With sharp knife, chop prosciutto into small pieces. Set aside in small bowl.
2

Cook butternut squash ravioli as directed on package.
3

To prosciutto in bowl, add remaining olive oil, the orange juice, orange peel and salt; beat with whisk until well blended.
4

In large serving bowl, toss prosciutto mixture with cooked ravioli. Sprinkle with basil. Serve immediately.

Go vegetarian! If you don't like the prosciutto, serve this dish without the meat. You'll still get all of the flavor, and none of the animal fats!
Make it creamy. Splash a bit of whipping cream over your dish for a smoother, creamier consistency! Yummy!