Lemony Asparagus-Prosciutto Ravioli

Set aside the jarred alfredo and in only a few simple and fast steps make an even more delicious batch of ravioli in white sauce.

As with so many other semi-gourmet products at the grocery store right now, there are more and more refrigerated (fresh non frozen) ravioli products to choose from.  Where there used to be one main brand of frozen, now there are at least four located in most stores near the butter and cream cheese.  This recipe calls for one package of cheese-filled, but one new product in particular stood out, the chicken and cheese stuffed selection.  The recipe also calls for prosciutto, but the stuffed chicken allowed me to skip the tougher meat option.  Asparagus, cut into four inch pieces, is dropped into the boiling pot of ravioli with four

minutes left, just enough to tenderize the cut spears.  Meanwhile, in a larger skillet, sauté a shallot or two in oil, then add a cup of heavy whipping cream and 3tbsp of chicken stock in with shallots, letting simmer until some thickening at six minutes.  At this point the tender ravioli and asparagus, drained and oiled, is set in the skillet of the milky sauce, 1/4 cup of Romano cheese added to the top and folded in, left to simmer 2-3 minutes.  Just before serving, grate as much lemon peel as desired but try not to fold in.

The final product with this fairly simple recipe from the big book of weeknight cooking, is a thinly creamy, bright, and dynamic layering of vegetable and pasta textures.  The richness of the milk, shallot and cheese sauce is contrasted nicely by the asparagus and lemon zest.