Cheese Ravioli with Fava Beans and Prosciutto
9
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
Rendering the prosciutto means to cook it until it releases some of its fat.
Ingredients
Frozen cheese ravioli without sauce
26 oz, large variety
Prosciutto
4 oz, chopped
Shallot
1 medium, finely chopped
Peeled, steamed Fava beans
8½ oz, (store-bought or you can cook your own from scratch)
Garlic
3 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
Chicken broth
¼ cup(s), warmed or at room temperature
Kosher salt
1 pinch(es), or to taste
Black pepper
⅛ tsp, freshly ground, or to taste
Instructions
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
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