MUSHROOM RAVIOLI, PROSCIUTTO, ALFREDO SAUCE & PEAS
INGREDIENTS
- 1 package Giovanni Rana Mushroom Ravioli
- 1 tbsp olive oil
- 150 g alfredo sauce
- 60 g yellow onion, diced
- 40 g peas
- 3 slices prosciutto
- Fresh thyme, stemmed optional
START COOKING
In a large pan heat olive oil on medium heat. Add prosciutto and cook until crispy.
Remove prosciutto from the pan and add onions.
Cook until soft 2-3 minutes until onions are translucent.
Add Alfredo sauce and bring to a simmer. Stir in peas.
Cook ravioli according to packaging instructions.
Strain and gently toss ravioli with the sauce.
Plate ravioli, top with prosciutto and fresh thyme (optional).
Remove prosciutto from the pan and add onions.
Cook until soft 2-3 minutes until onions are translucent.
Add Alfredo sauce and bring to a simmer. Stir in peas.
Cook ravioli according to packaging instructions.
Strain and gently toss ravioli with the sauce.
Plate ravioli, top with prosciutto and fresh thyme (optional).
INGREDIENTS
Changing servings will update the ingredient list below.
portions
-
+
- 1 package Giovanni Rana Mushroom Ravioli
- 1 tbsp olive oil
- 150 g alfredo sauce
- 60 g yellow onion, diced
- 40 g peas
- 3 slices prosciutto
- - Fresh thyme, stemmed optional
START COOKING
In a large pan heat olive oil on medium heat. Add prosciutto and cook until crispy.
Remove prosciutto from the pan and add onions.
Cook until soft 2-3 minutes until onions are translucent.
Add Alfredo sauce and bring to a simmer. Stir in peas.
Cook ravioli according to packaging instructions.
Strain and gently toss ravioli with the sauce.
Plate ravioli, top with prosciutto and fresh thyme (optional).
Remove prosciutto from the pan and add onions.
Cook until soft 2-3 minutes until onions are translucent.
Add Alfredo sauce and bring to a simmer. Stir in peas.
Cook ravioli according to packaging instructions.
Strain and gently toss ravioli with the sauce.
Plate ravioli, top with prosciutto and fresh thyme (optional).