Best Lemony Asparagus Prosciutto Ravioli Recipes

PROSCIUTTO WRAPPED ASPARAGUS WITH LEMON AIOLI

Steps:

• Preheat oven to 400 or preheat barbecue to medium high.
• Cut asparagus into 5" pieces, discarding tough ends. Place on a baking sheet, toss with olive oil, then sprinkle with salt. Roast until just tender, 3 - 4 minutes.
• Cut the procsiutto into 3 pieces. Coil a strip of prosciutto around each spear. Tie with 1 chive, if you wish. Trim chive.
• Stir mayonnaise with garlic, lemon peel, juice and cayenne. If you have used chives, finely chop about 1 T and stir into the mayo.
• Makes 18 spears.

RAVIOLI WITH LEMON CREAM SAUCE

Steps:

• Cook pasta in salted boiling water according to packet instructions. Drain, set aside and keep warm.
• To make sauce, melt butter in a skillet over low heat, add garlic and cook, stirring, for 1 minute. Stir in cream, lemon juice, Parmesan cheese, chives and lemon rind, bring to a simmer and cook for 2 minutes.
• Add parsley and black pepper to taste and cook for 1 minute longer. spoon sauce over pasta and toss to combine.
• Garnish with slivered, toasted almonds and serve.

CREAMY LEMON ASPARAGUS SAUCE

Steps:

• In a medium saucepan, whisk together vegetable broth, lemon juice and corn starch.
• Stir in whipping cream, salt and pepper to taste.
• Bring to a boil, whisking constantly.
• Reduce heat to low.
• Break tough steems off bottom of asparagus and discard.
• Thinly slice remaining asparagus.
• Add asparagus and 1 pkg of asparagus ravioli to boiling water.
• Bring to a boil and cook 3-5 minutes until tender.
• Drain.
• Toss ravioli and asparagus with sauce.

ASPARAGUS THREE CHEESE RAVIOLI WITH LEMON & BASIL

Steps:

• COMBINE oil, lemon juice, lemon peel, garlic and salt in small bowl; whisk to combine.
• PREPARE pasta according to package directions, reserving ¿ cup cooking water. Return pasta to saucepan. Add butter, reserved cooking water and olive oil mixture; toss gently to coat. Add basil; toss gently. Season with pepper. Sprinkle with cheese. Garnish with additional basil. Serve immediately.

PROSCIUTTO RAVIOLI

Steps:

• Whisk the ricotta, spinach, prosciutto, egg yolks, salt, and pepper in a medium bowl to blend.
• Place 1 tablespoon of the ricotta filling in the center of a wonton wrapper. Brush the edge of the wrapper lightly with water. Fold the wrapper in half, enclosing the filling completely and forming a triangle. Pinch the edges to seal. Transfer the ravioli to baking sheets. Repeat with the remaining filling and wrappers. (Can be prepared up to 2 hours ahead; cover and refrigerate.)
• Melt the butter in a heavy small skillet over medium heat. Add the oregano and stir 1 minute. Season, to taste, with salt and pepper. Remove from the heat.
• Working in batches, cook the ravioli in a large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch. Transfer the ravioli to a large shallow bowl.
• Pour the oregano butter over the ravioli and toss gently to coat. Sprinkle the pecorino over the ravioli and serve.

LEMONY ASPARAGUS-PROSCIUTTO RAVIOLI

Steps:

• Cook ravioli as directed on package, adding asparagus during last 4 minutes of cooking time; drain and rinse.
• 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.
• 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.