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Lemony Asparagus-Prosciutto Ravioli

Prep 30 min
Total 30 min
Servings 6

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

By Betty Crocker Kitchens

August 11, 2011

Ingredients

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

1/4

cup grated Romano cheese

teaspoon grated lemon peel

Steps

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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 Facts

Serving Size: 1 Serving (1 1/2 Cups)

Calories: 300
Calories from Fat: 170

% Daily Value

Total Fat: 19g; 29%
Saturated Fat 11g 57% Trans Fat 0g
Cholesterol: 75mg; 25%
Sodium: 370mg; 15%
Potassium: 160mg; 5%
Total Carbohydrate: 22g; 7%
Dietary Fiber 1g 6% Sugars 4g
Protein: 10g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 2%; 2%
Calcium: 15%; 15%
Iron: 10%; 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;