Photo of Cheese Ravioli with Fava Beans and Prosciutto by WW

Cheese Ravioli with Fava Beans and Prosciutto

10 - 11
PersonalPoints™ per serving
Total Time
30 min
20 min
10 min
Rendering the prosciutto means to cook it until it releases some of its fat.


Frozen cheese ravioli

26 oz, large variety


4 oz, chopped

Uncooked shallot(s)

1 medium, finely chopped

Peeled, steamed Fava beans

8½ oz, (store-bought or you can cook your own from scratch)

Garlic clove(s)

3 medium clove(s), very finely chopped or grated on a Microplane

Lemon zest

1 Tbsp, finely grated

Fresh parsley

¼ cup(s), chopped

Red pepper flakes

½ tsp, or to taste

Canned chicken broth

¼ cup(s), warmed or at room temperature

Kosher salt

1 pinch(es), or to taste

Black pepper

tsp, freshly ground, or to taste


  1. Cook ravioli according to package directions; drain, return to pot and set aside.
  2. 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.
  3. 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.
  4. Serving size: 1/6th of ravioli and 1/3 c fava mixture