Ravioli with Creamy Sage Sauce & Crispy Prosciutto

Ravioli with Creamy Sage Sauce & Crispy Prrosciutto

Ravioli with Creamy Sage Sauce & Crispy Prosciutto

Ingredients:

• 3 tbsp unsalted butter, divided 

• 2 oz. sliced prosciutto, about 3 slices

• 1 shallot, diced

• 1/4 cup chopped fresh sage, divided

• 9 oz. ravioli, I’ve used Butternut Squash or Honey Roasted Pumpkin Ravioli from Trader Joe’s for a fall flare!

• large handful of spinach

• 1 15 oz. can coconut milk 

• 1 cup grated parmesan, plus more for topping 

• 1/2 tsp dried thyme 

• 1/2 tsp garlic

• 1/2 tsp salt

• 1/2 tsp black pepper 

• smoked paprika, optional to top 

Directions:

1. In a large sauté pan over medium heat, add 1 tbsp butter. Once melted add prosciutto. Cook for a few minutes on each side until crispy. Place on a cutting board and chop once cooled.

2. To the same pan, add another tbsp of butter along with the shallot and 3 tbsp of sage. Stir frequently for a few minutes until shallot starts to turn translucent. Add ravioli and sear for about 1 minute per side. Remove ravioli (I use tongs to keep the shallot/sage goodness in the pan!).

3. Add the last tbsp of butter to the pan along with spinach. Stir until wilted.

4. Stir in coconut milk, parmesan, thyme, garlic powder, salt and pepper. Once the cheese has melted, add the ravioli back to the pan with the last tbsp of sage.

5. Once ravioli is heated through, serve with chopped crispy pancetta, more parmesan, a sprinkle of paprika and sprig of sage on top.