Ravioli with Green Beans and Prosciutto
- Preparing Time: -
- Total Time: -
- Served Person: Makes 1 serving
- 1/2 tablespoon olive oil
- 1/2 teaspoon fresh lemon juice
- 1 1/2 tablespoons sour cream
- 1 small garlic clove, minced
- Carbohydrate 36 g(12%)
- Cholesterol 36 mg(12%)
- Fat 20 g(30%)
- Fiber 4 g(17%)
- Protein 17 g(33%)
- Saturated Fat 8 g(42%)
- Sodium 1198 mg(50%)
- Calories 385
Preparation Cook ravioli according to package directions in boiling salted water (1 tablespoon salt for 4 quarts water). 3 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.
Preparation Cook ravioli according to package directions in boiling salted water (1 tablespoon salt for 4 quarts water). 3 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.
