Butternut Squash Ravioli With Prosciutto, Pecans & Alfredo Sauce
- 5-10
- min
cooking time
- 2-3
- servings
- Easy
- difficulty
Butternut Squash Ravioli With Prosciutto, Pecans & Alfredo Sauce
Butternut Squash Ravioli With Prosciutto, Pecans & Alfredo Sauce
Ingredients
- One 10-ounce package Giovanni Rana Butternut Squash Ravioli
- One 10-ounce container Giovanni Rana Alfredo Sauce
- 2 ounces (8-10 thin slices) prosciutto, cut into ½” wide strips with a sharp pizza cutter or knife
- Kosher salt and freshly ground black pepper to taste
- 3 tablespoons toasted choped pecans, or your other favorite nut
- Chopped fresh thyme for garnish
Preparation
Cook the Ravioli according to package instructions and drain, reserving ½ cup of the pasta cooking water. Meanwhile, warm the Alfredo Sauce in a large skillet over medium-high heat. Add the Ravioli and toss to coat, adding the reserved pasta cooking water a little at a time to loosen the sauce if needed.
Add the prosciutto strips to the Ravioli and gently toss again; season with salt and pepper to taste.
Divide the Ravioli among plates and garnish with the pecans and thyme.
- 20+
- medium
- 5-10
- easy
- 10-15
- Easy
