Description

This seasonal, Italian-inspired pasta dinner celebrates the simplicity and fresh flavors of spring. Sweet English peas, a quintessential springtime favorite, are folded with Farmhouse Kitchen's luxurious white wine cream sauce and locally made ravioli filled with a delicious combination of pecorino, ricotta, parmesan & mozzarella cheese. Prosciutto crisps offer a delicate salty flavor and delightful textural contrast to the tender pillows of ravioli and candy-like sweetness of fresh peas. Ready in just 25 minutes, some might say it's easy...peas-y!

Serves 3 (Nut Free)

Includes:
  • 14 oz Four Cheese Ravioli (frozen)
  • 2 oz Sliced Prosciutto
  • 4 oz Grated Parmesan Cheese
  • 1 lb Fresh English Peas, unshelled
  • 16 oz White Wine Cream Sauce

You will need:

  • Salt and Pepper

Hands on Time:
10 minutes; Total Time: 25 minutes

INSTRUCTIONS

NOTE: Thaw wine wine cream sauce 1-2 days prior to cooking. Keep ravioli frozen until immediately before cooking.

S
TEP 1  Bring a large pot of water to a boil. Meanwhile, separate the prosciutto and lay flat in a large skillet. Cook over medium-high heat, turning occasionally until crisp and well browned, about 5-7 minutes. Transfer to a paper-towel lined plate to drain excess fat; set aside.
STEP 2  Return the skillet over medium heat and add the white wine cream sauce. Simmer, stirring occasionally, and let reduce until thickened and creamy, about 8 minutes. It should reduce by about one-half to two-thirds of volume. Season with salt and pepper to taste. Keep warm and covered over low heat, as needed, until ravioli is ready to be added.
STEPAs the sauce simmers, shuck the peas and set aside. Add 1 tbsp. of salt to the boiling water, followed by the frozen ravioli and shucked peas. Gently stir to separate the ravioli and prevent sticking. Cook for 3-4 minutes or until ravioli is al dente - when the pasta is tender, but retains a pleasant chew. Reserve 1/2 cup of pasta cooking water, then drain ravioli and peas in a colander. Shake off excess water, but do not rinse.

STEP 4  Add the ravioli and peas to the reduced white wine cream sauce. Stir and fold gently to coat. As you stir, the ravioli will absorb some of the sauce, thickening it further. Add a few tablespoons of the reserved pasta cooking water to thin the sauce, as needed. Season with grated parmesan cheese, salt and pepper to taste. Break up the prosciutto crisps and top the ravioli. Sprinkle over additional parmesan cheese and fresh cracked pepper.

Enjoy!


What's inside

Pasta, Four Cheese Ravioli, 14 oz. - Default: 1 - Max: 1
White Wine Cream Sauce, 16 oz - Default: 1 - Max: 1
Cheese, Grated Parmesan, Organic, 4 oz - Default: 1 - Max: 1
Prosciutto, Sliced, 2 oz - Default: 1 - Max: 1
Peas, English, Unshelled, Organic, 1 lb - Default: 1 - Max: 1

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Ravioli Primavera with Prosciutto & Peas Kit

$35.99

serves 3 ($11.99/serving)
This seasonal, Italian-inspired pasta dinner celebrates the simplicity and fresh flavors of spring. Sweet English peas, a quintessential springtime favorite, are folded with Farmhouse Kitchen's luxurious white wine cream sauce and locally made ravioli filled with a delicious combination of pecorino, ricotta, parmesan & mozzarella cheese. Prosciutto crisps offer a delicate salty flavor and delightful textural contrast to the tender pillows of ravioli and candy-like sweetness of fresh peas. Ready in just 25 minutes, some might say it's easy...peas-y!

Serves 3 (Nut Free)

Includes:
  • 14 oz Four Cheese Ravioli (frozen)
  • 2 oz Sliced Prosciutto
  • 4 oz Grated Parmesan Cheese
  • 1 lb Fresh English Peas, unshelled
  • 16 oz White Wine Cream Sauce

You will need:

  • Salt and Pepper

Hands on Time:
10 minutes; Total Time: 25 minutes

INSTRUCTIONS

NOTE: Thaw wine wine cream sauce 1-2 days prior to cooking. Keep ravioli frozen until immediately before cooking.

S
TEP 1  Bring a large pot of water to a boil. Meanwhile, separate the prosciutto and lay flat in a large skillet. Cook over medium-high heat, turning occasionally until crisp and well browned, about 5-7 minutes. Transfer to a paper-towel lined plate to drain excess fat; set aside.
STEP 2  Return the skillet over medium heat and add the white wine cream sauce. Simmer, stirring occasionally, and let reduce until thickened and creamy, about 8 minutes. It should reduce by about one-half to two-thirds of volume. Season with salt and pepper to taste. Keep warm and covered over low heat, as needed, until ravioli is ready to be added.
STEPAs the sauce simmers, shuck the peas and set aside. Add 1 tbsp. of salt to the boiling water, followed by the frozen ravioli and shucked peas. Gently stir to separate the ravioli and prevent sticking. Cook for 3-4 minutes or until ravioli is al dente - when the pasta is tender, but retains a pleasant chew. Reserve 1/2 cup of pasta cooking water, then drain ravioli and peas in a colander. Shake off excess water, but do not rinse.

STEP 4  Add the ravioli and peas to the reduced white wine cream sauce. Stir and fold gently to coat. As you stir, the ravioli will absorb some of the sauce, thickening it further. Add a few tablespoons of the reserved pasta cooking water to thin the sauce, as needed. Season with grated parmesan cheese, salt and pepper to taste. Break up the prosciutto crisps and top the ravioli. Sprinkle over additional parmesan cheese and fresh cracked pepper.

Enjoy!

Farmhouse Delivery

FArmhouse Delivery

With access to the best ingredients and makers around, Farmhouse Delivery now has our very own line of specialty products, designed with you in mind. Collaborating with talent across Texas and using our own hand-selected ingredients from farmers and artisans we love, we bring you some of your favorite snacks and treats.

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