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Butternut Squash Ravioli with Orange-Prosciutto Oil

Brooke Lark
Updated Aug 23, 2011
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Create a colorful plate and a delicious dinner with this easy idea for enhancing frozen ravioli.

Butternut Squash Ravioli with Orange-Prosciutto Oil

  • Prep Time 25 min
  • Total 25 min
  • Servings 4
  • Ingredients 7
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Ingredients

  • 1/3 cup olive oil
  • 4 to 5 slices prosciutto (about 2 oz)
  • 2 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

Instructions

  • Step 
    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.
  • Step 
    2
    Cook butternut squash ravioli as directed on package.
  • Step 
    3
    To prosciutto in bowl, add remaining olive oil, the orange juice, orange peel and salt; beat with whisk until well blended.
  • Step 
    4
    In large serving bowl, toss prosciutto mixture with cooked ravioli. Sprinkle with basil. Serve immediately.

Nutrition

Nutrition Facts are not available for this recipe

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