Dress up refrigerated ravioli with fresh asparagus and crispy prosciutto for a delightful Italian dinner in 30 minutes.
Lemony Asparagus-Prosciutto Ravioli
- Prep Time 30 min
- Total 30 min
- Servings 6
- Ingredients 8
Ingredients
- 1 package (9 oz) refrigerated cheese-filled ravioli
- 10 fresh asparagus spears (about 1/2 lb), trimmed and cut into 2-inch pieces (about 1 1/2 cups)
- 2 tablespoons finely chopped shallots
- 1 package (3 oz) thinly sliced prosciutto, cut into thin bite-size strips (about 1 cup)
- 1 cup whipping cream
- 3 tablespoons white wine or chicken broth
- 1/4 cup grated Romano cheese
- 1 teaspoon grated lemon peel
Instructions
-
Step1Cook ravioli as directed on package, adding asparagus during last 4 minutes of cooking time; drain and rinse.
-
Step2Meanwhile, 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.
-
Step3Stir 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.
Nutrition
300
Calories
19g
Total Fat
10g
Protein
22g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving (1 1/2 Cups)
- Calories
- 300
- Calories from Fat
- 170
- 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;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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