Lemony Asparagus Prosciutto Ravioli Recipe

Ingredients

1

package (9 oz) refrigerated cheese-filled ravioli

10

fresh asparagus spears (about 1/2 lb), trimmed and cut into 2-inch pieces (about 1 1/2 cups)

2

tablespoons finely chopped shallots

1

package (3 oz) thinly sliced prosciutto, cut into thin bite-size strips (about 1 cup)

1

cup whipping cream

3

tablespoons white wine or chicken broth

1/4

cup grated Romano cheese

1

teaspoon grated lemon peel

Preparation

Cook ravioli as directed on package, adding asparagus during last 4 minutes of cooking time; drain and rinse.

Meanwhile, in 1-quart saucepan, cook shallots and prosciutto over medium-high heat 2 to 3 minutes, stirring frequently, until prosciutto is slightly crisp. Remove from skillet; set aside. In same skillet, heat whipping cream and wine over medium heat 4 to 6 minutes, stirring constantly, until slightly thickened.

Stir in pasta with asparagus, prosciutto mixture and cheese. Cook 2 to 3 minutes or until thoroughly heated and cheese is melted. Stir in lemon peel.

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