(Lightened Up) Spinach & Prosciutto Ravioli Alfredo
Greetings, Food Lovers! I hope everyone is having a great week so far. I finally got the chance to try this new Primal Kitchen Pasta Sauce I bought a while back, and it was quite tasty! Unfortunately, I'm unable to eat anything involving heavy cream or butter -- which really restricts most pasta sauce besides red sauce (which I do adore). I had pretty low expectations of this sauce, but again, it surprised me. I did freshen it up a little with some fresh parsley and a dash of freshly grated parmesan cheese. While the ravioli itself has cheese, this is still much lighter than a traditional alfredo sauce as the sauce itself is Whole30. If you see this in the store, give it a shot!
12-16 oz fresh ravioli of your choice (I recommend a vegetable or lighter filling)
1 jar Primal Kitchen Alfredo Sauce (picture below)
~1/2 cup peas, fresh or frozen
~ 1 tb fresh parsley, chopped
2-3 slices of prosciutto, baked and torn into pieces
1-2 tb grated parmesan (to your liking)
Preheat oven to 425 degrees. Line a baking sheet or foil with the slices of prosciutto. Once preheated, bake in the oven for approximately 5-6 minutes and then remove and crumble into pieces.
Heat the sauce in a saucepan over low heat. Add the peas and parsley and stir occasionally to combine. While that's combining, bring a large pot of salted water to a boil. Cook the pasta per the instructions (for fresh pasta, this should only boil for 2-3 minutes). Top the sauce with the parmesan cheese and stir to combine. Strain the pasta and top with the sauce to combine. Top with the prosciutto and serve!