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


    Butternut & sage ravioli with crispy prosciutto

    • Preparation time: 5 minutes
    • Cooking time: 8 minutes
    • Total time: 13 minutes 15 minutes

    Serves: 2


    250g pack Soli Butternut Squash & Sage Ravioli
    4 slices Principe Italian Prosciutto Crudo
    20g butter
    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. 

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars