Time and servings
50 minsTotal time
4Servings
10 minsPrep time
40 minsCooking time
Ingredients
- 1 pkg Prosciutto 100 g
- 1 tbsp Extra Virgin Olive Oil 15 mL
- 1 pkg Fantino and Mondello Prosciutto Cotto, diced 175 g
- 1 container Alfredo Sauce 300 mL
- 1 Frico Gouda Wedge Cheese Medium, finely grated 100 g
- 1 tsp coarsely ground black pepper 5 mL
- 1 cup Italian parsley leaves, divided 250 mL
- 1 pkg Spinach and Ricotta Ravioli 300 g
- 4 large organic eggs
- 2 tbsp grated lemon zest 30 mL
Method
Step 1
Bring a large pot of salted water to a boil for cooking the pasta later. Plus, bring a medium-size shallow pot, filled with at least 4 in. (10 cm) water, to a simmer for poaching the eggs later. (Tip: Add about 1 tbsp (15 mL) white vinegar to the poaching water to help firm egg whites.) Preheat oven to 375°F (190°C). Line a baking tray with parchment paper. Lay Panache Prosciutto slices in a single layer on parchment. Bake until crisp and golden, 8 to 10 min. Set aside to cool.Step 2
Meanwhile, heat olive oil in saucepan over medium heat, sauté the diced Fantino and Mondello Prosciutto Cotto 4 to 5 min. Stir in the alfredo sauce, gouda cheese, black pepper and ¼ cup (60 mL) water (or vegetable broth, if desired). Bring to a gentle simmer, stirring often. Turn off heat; cover to keep warm. Finely chop half the parsley (reserve remaining); set aside.Step 3
Meanwhile, cook pasta according to package directions. (If the sauce needs loosening, stir in a splash of pasta water or plain water.) Drain the pasta; gently stir it in the sauce, along with the chopped parsley, to coat. Cover and keep warm.Step 4
Poach the eggs (1 per serving) in barely simmering water until whites are firm and yolks still runny, 3 to 5 min. Plate ravioli mixture and sauce. Using a slotted spoon, top each dish with a poached egg. Garnish with reserved parsley leaves, lemon zest and reserved crisped prosciutto slices (or crumble the crisped prosciutto to sprinkle over top). Enjoy!