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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

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!

Nutritional Facts Per Serving

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