- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 50 mins
- Serves
- 4
Ingredients
- 1 pkg
- Panache Prosciutto
- 100 g
- 1 tbsp
- Panache Extra Virgin Olive Oil
- 15 mL
- 1 pkg
- Fantino and Mondello Prosciutto Cotto, diced
- 175 g
- 1 container
- Compliments Alfredo Sauce
- 300 mL
- 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
- Rana Spinach and Ricotta Ravioli
- 300 g
- 4
- Compliments Large Organic Eggs
- 2 tbsp
- grated lemon zest
- 30 mL
Directions
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!
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of recipe):
- Calories:
- 630
- Fat:
- 37 g
- Saturated Fat:
- 18 g
- Carbs:
- 34 g
- Fibre:
- 5 g
- Sugar:
- 7 g
- Cholesterol:
- 315 mg
- Protein:
- 41 g
- Sodium:
- 1880 mg
