LEMONY ASPARAGUS-PROSCIUTTO RAVIOLI

Lemony Asparagus-Prosciutto Ravioli image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of 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

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.

Nutrition Facts : Calories 300, Carbohydrate 22 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 1 g, Protein 10 g, SaturatedFat 11 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 370 mg, Sugar 4 g, TransFat 0 g