Butternut Squash Ravioli with Orange-Prosciutto Oil

Steps

• 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.