Cheese Ravioli with Fava Beans and Prosciutto
- Total Time
Rendering the prosciutto means to cook it until it releases some of its fat.
frozen cheese ravioli26 oz, large variety
prosciutto4 oz, chopped
uncooked shallot(s)1 medium, finely chopped
peeled, steamed Fava beans8 ½ 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 zest1 Tbsp, finely grated
fresh parsley¼ cup(s), chopped
red pepper flakes½ tsp, or to taste
canned chicken broth¼ cup(s), warmed or at room temperature
kosher salt1 pinch, or to taste
black pepper⅛ 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