This Butternut Squash Ravioli with Alfredo is so simple to make and SO much better than spaghetti. The prosciutto adds the perfect amount of salt and the almonds give it crunch. It's a great weeknight dinner recipe!
110-ounce package Giovanni Rana Butternut Squash Ravioli
110-ounce container Giovanni Rana Alfredo Sauce
2ounces8-10 thin slices prosciutto, rough chopped
pinchkosher salt and freshly ground black pepper to taste
3tablespoonstoasted chopped almonds
chopped fresh rosemary for garnish
Start a pot of water to boil on the stove.
In a separate large skillet, add chopped prosciutto and heat until crisp.
When water boils, cook the Butternut Squash Ravioli according to package instructions and drain, reserving about ½ cup of the pasta cooking water.
Remove prosciutto from the skillet and keep it in a bowl until ready to plate.
In the same skillet you used for the prosciutto, warm the Alfredo Sauce over medium-high heat.
Add the finished Ravioli and toss to coat, adding the reserved pasta cooking water a little at a time to loosen the sauce if needed.
Season with salt and pepper to taste.
Divide the Ravioli among plates and garnish with the chopped prosciutto, almonds and rosemary.
Buy store-made roasted almonds to save time or give them a quick toast yourself. Just add almonds to a dry saute pan and heat on the stove, stirring frequently, until they are fragrant and golden brown. It just takes a minute or two.
Don't want to add the alfredo sauce? Skip it! Just drizzle with some good quality extra virgin olive oil and top with prosciutto and almonds. A little sea salt and cracked pepper will give you an even easier delicious meal.
The serving size of the 10 oz. Rana Ravioli bag is 2 ½, so if you have a family of 4 look for the family size bag! One container of alfredo sauce should be plenty for the family size bag.