10

Cheese Ravioli with Fava Beans and Prosciutto

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

26 oz, large variety

prosciutto

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, or to taste

black pepper

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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