Save to your scrapbook
Butternut & sage ravioli with crispy prosciutto
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
250g pack Soli Butternut Squash & Sage Ravioli
4 slices Principe Italian Prosciutto Crudo
8 sage leaves
1. Bring a large pan of water to the boil. Add 1 tsp sea salt and the pasta, then cook for 4 minutes.
2. Meanwhile, heat a large nonstick frying pan and add the prosciutto crudo slices and cook for 1 minute on each side, until they turn golden and crispy. Transfer to a plate lined with kitchen paper, then break up into pieces.
3. Add the butter to the same frying pan and heat gently. When melted, add the sage and fry for 1 minute until crispy.
4. Drain the pasta and tip into the frying pan with the sage butter and toss everything together gently. Divide between 2 serving bowls, sprinkle over the crispy prosciutto and finish with some black pepper.
Typical values per serving: