Cheese Ravioli with Fava Beans and Prosciutto
frozen cheese ravioli
26 oz, large variety
4 oz, chopped
1 medium, finely chopped
peeled, steamed Fava beans
8½ oz, (store-bought or you can cook your own from scratch)
3 medium clove(s), very finely chopped or grated on a Microplane
1 Tbsp, finely grated
¼ cup(s), chopped
red pepper flakes
½ tsp, or to taste
canned chicken broth
¼ cup(s), warmed or at room temperature
1 pinch, or to taste
⅛ tsp, freshly ground, or to taste
- Cook ravioli according to package directions; drain, return to pot and set aside.
- Meanwhile, heat a large nonstick skillet over medium heat. Add prosciutto; cook, stirring a few times, until fat has rendered slightly, about 1 minute. Remove prosciutto from pan; set aside. Add shallot; cook, stirring frequently, until translucent, about 2 minutes. Add beans; cook, stirring a few times, until just warmed, about 2 minutes more. Add garlic, lemon zest, parsley and red pepper flakes; stir to combine.
- Stir warm fava bean mixture into pot with ravioli. Add broth; stir to coat and sprinkle with prosciutto. Taste and adjust salt and pepper, if desired; serve immediately.
- Serving size: 1/6th of ravioli and 1/3 c fava mixture