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Ravioli Primavera

Ravioli Primavera with Ricotta and Prosciutto

Ricotta ravioli with green peas, asparagus, shallots, and crispy prosciutto.
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Course Main Dish
Cuisine American, Italian
Servings 3
Calories 475 kcal

Ingredients
  

  • 4 slices thinly sliced Prosciutto
  • 8-9 ounce package ravioli stuffed with ricotta (Trader Joe's Cacio de Pepe or similar ricotta pasta recommended)
  • 1 cup frozen green peas
  • 2 teaspoons olive oil
  • 8-10 asparagus stalks, cut thin on the bias (diagonally) (dry the asparagus before cutting)
  • 1 medium shallot, thinly sliced into rings
  • 1 clove garlic, minced
  • 3 tablespoons butter, divided
  • salt and pepper to taste
  • fresh parmesan cheese, grated (optional)

Instructions
 

  • Preheat the oven to 375°F. Line a baking sheet with parchment paper and arrange the prosciutto slices on top, ensuring they are not overlapping. Bake for 11-13 minutes or until crispy, rotating the baking sheet after 6 minutes.
  • Cook the ravioli in lightly salted water according to the package instructions. Add the green peas to the ravioli when 1 minute of cooking time remains. Afterward, drain the water and stir in 1 tablespoon of butter to coat the pasta.
  • Add olive oil to a skillet and heat on medium until hot. Then, add the asparagus and shallot. Lower the heat and cook for 2-3 minutes until they wilt and become tender. Add the garlic and 2 tablespoons butter and continue cooking until the vegetables are tender and the garlic is fragrant, about 30-60 seconds. Pour the vegetables over the cooked ravioli and toss to mix.
  • Crumble the Prosciutto over the ravioli. Garnish with fresh Parmesan and add salt and pepper if desired. Serve immediately.

Notes

Substitutions

You can substitute 4-5 slices of cooked bacon for the Prosciutto. 

Asparagus

Wash and dry the asparagus before slicing to ensure that dripping water is not added to hot oil when cooking. Then, cut 1-2 inches off the bottom stalks. Cut it on the bias (diagonally) in thin slices so it cooks quickly.

Servings

This dish will serve 2-3 large appetites or 4 servings with a side or dessert.

Nutrition

Calories: 475kcalCarbohydrates: 42gProtein: 16gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 78mgSodium: 632mgPotassium: 260mgFiber: 6gSugar: 6gVitamin A: 1.047IUVitamin C: 23mgCalcium: 46mgIron: 10mg
Keyword Pasta in Cream Sauce with Vegetables, Pasta Primavera, Prosciutto with Pasta Primavera, Ravioli Primavera, Ravioli Primavera Recipe, Ravioli Primavera with Asparagus, Ravioli with Green Peas
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