Prosciutto Ravioli with Butter and Shallot Sauce and Roasted Prosciutto-Wrapped Asparagus

So, to follow the post about PastaWorks, here is something we made both using items from PastaWorks, and following an idea we got from a deli item we saw at PastaWorks - our dinner from Tuesday night.

We made prosciutto ravioli from PastaWorks with a butter and shallot sauce, and served it with roasted, prosciutto wrapped asparagus spears (this was the idea we got from PastaWorks), and a rustic baguette from New Seasons with some olive oil and balsamic vinegar for dipping. We actually got the prosciutto, asparagus and shallots at New Seasons as well, another market which I'm sure will end up in a post here at some point.

The ravioli of course were pre-made, the sauce I believe was just melted butter and shallots, cooked until clear in the butter.

The asparagus spears were just wrapped in a couple pieces of prosciutto, salted and peppered, and roasted in the oven.

Anyway, the asparagus spears were pure genius, one of the best things I've tasted in a while. The ravioli was delicious as well, and the sauce complemented them really nicely. It was a delicious meal.

I believe Trina is going to post the exact recipe on her blog, so keep an eye out for it.

Here are some pictures


The asparagus spears prior to cooking:
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Ravioli boiling:
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The asparagus spears after cooking:
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Bread fixins:
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Bread ready to eat:
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A finished plate of ravioli and asparagus spears:
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