2000s Recipes + Menus

Ravioli with Green Beans and Prosciutto

  • Active time:15 min
  • Start to finish:30 min
December 2008
Hold the marinara! For a change of pace, dress ravioli with a quick and creamy sauce that gets added taste and texture from tiny pieces of string beans and prosciutto.
  • 1 serving frozen cheese ravioli (5 to 9 ravioli)
  • 1/2 tablespoon olive oil
  • 1/2 cup sliced (1/4 inch thick) green beans
  • 1 small garlic clove, minced
  • 1 1/2 tablespoons sour cream
  • 1 teaspoon fresh lemon juice
  • 1 1/2 tablespoons grated parmesan
  • 1 thin slice prosciutto, chopped
  • Cook ravioli according to package directions in boiling salted water (1 tablespoon salt for 4 quart water).
  • When ravioli have 5 minutes of cooking time left, heat oil in a heavy medium skillet over medium-high heat. Sauté beans with a pinch of salt until crisp-tender, about 4 minutes. Add garlic and sauté 30 seconds.
  • Reserve 1/4 cup pasta-cooking water, then drain ravioli.
  • Reduce skillet heat to very low and stir in reserved cooking water, sour cream, lemon juice, cheese, and a pinch of pepper. Add ravioli and prosciutto and gently toss to coat.
Cooks’ notes:We’ve also got two web-exclusive recipes using the leftover sour cream and proscuitto.
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