Serves1
- 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.
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1
serving frozen cheese ravioli (5 to 9 ravioli)
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1/2
tablespoon
olive oil
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1/2
cup
sliced (1/4 inch thick) green beans
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1
small garlic clove, minced
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1 1/2
tablespoons
sour cream
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1
teaspoon
fresh lemon juice
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1 1/2
tablespoons
grated parmesan
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1
thin slice prosciutto, chopped
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Cook ravioli according to package directions in boiling salted water (1 tablespoon salt for 4 quart water).
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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.
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Reserve 1/4 cup pasta-cooking water, then drain ravioli.
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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.
