Ravioli Prosciutto Alfredo With Herbes De Provence Food

PROSCIUTTO RAVIOLI

Steps:

• Whisk the ricotta, spinach, prosciutto, egg yolks, salt, and pepper in a medium bowl to blend.
• Place 1 tablespoon of the ricotta filling in the center of a wonton wrapper. Brush the edge of the wrapper lightly with water. Fold the wrapper in half, enclosing the filling completely and forming a triangle. Pinch the edges to seal. Transfer the ravioli to baking sheets. Repeat with the remaining filling and wrappers. (Can be prepared up to 2 hours ahead; cover and refrigerate.)
• Melt the butter in a heavy small skillet over medium heat. Add the oregano and stir 1 minute. Season, to taste, with salt and pepper. Remove from the heat.
• Working in batches, cook the ravioli in a large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch. Transfer the ravioli to a large shallow bowl.
• Pour the oregano butter over the ravioli and toss gently to coat. Sprinkle the pecorino over the ravioli and serve.

RAVIOLI ALFREDO WITH PEAS

Steps:

• Bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the ravioli.
• Combine the butter, cream and peas in a large skillet and bring to a simmer over medium heat; cook 1 minute. Add the ravioli, cheese, nutmeg and a splash of the reserved cooking water to the skillet and toss. Add more cooking water to thin the sauce, if needed. Season with salt and pepper. Divide among bowls and top with the parsley.

RAVIOLI PROSCIUTTO ALFREDO WITH HERBES DE PROVENCE

Steps:

• Cook pasta according to directions, but five minutes before pasta is done, melt butter in medium skillet.
• Add herbes de provence to the melting butter. When butter is completely melted, add cream and the sliced prosciutto. Bring to a slow simmer and thicken to desired consistency.
• Drain pasta and add to sauce, stirring gently for 2 minutes. Serve with garlic toast.
• To aid in alleviating strong feelings of diet guilt, distract yourself with a good movie.

FETTUCCINE ALL'ALFREDO CON PROSCIUTTO DI PARMA

Steps:

• Bring salted water to a rolling boil for the pasta and cook to package directions for al dente pasta.
• Slice prosciutto ham into thin strips across. Separate ham ribbons and loosely pile them up and set aside.
• Preheat a large skillet over moderate heat. Drain the pasta. Add the butter to the pan and melt. Add half-and-half to the melted butter. Stirring constantly, add cheese and cook sauce 1 minute. Season with nutmeg, pepper, and a pinch of salt. Turn off heat under sauce and add pasta to the skillet. Toss pasta until sauce coats the noodles evenly. Add prosciutto ribbons and toss to evenly distribute them. Mangia!

RAVIOLI PRIMAVERA ALFREDO

Steps:

• Cook pasta according to package directions, adding frozen veggies during the last 3-4 minutes of cooking time. Drain.
• In same pot, heat oil over medium-high heat. Add garlic, Italian seasoning, and pepper. Cook. Stir until softened. Add wine; boil 1 minute. Reduce heat to medium; stir in Alfredo sauce. Cook until hot.
• Stir in reserved pasta mixture; heat through.
• Transfer to serving bowl; sprinkle with Parmesan and parsley.

CROCK POT ROASTED HERBES DE PROVENCE WHOLE CHICKEN

Steps:

• Clean and dry chicken, after removing giblets.
• Rub entire chicken with olive oil, then season with salt and pepper, and Herebes de Provence, by rubbing spices over entire chicken.
• Place one chopped onion inside the cavity of the chicken.
• Place chicken in crock pot.
• Throw remaining onions and parsnips around chicken in crock pot.
• Pour chicken both over chicken and veggies.
• Cook on low for 7-9 hours (crock pot cooking times vary, so cook for less time, if you notice that your crock pot cooks faster than most).

HERBES DE PROVENCE

Steps:

• Combine and mix well.
• Store the mixture in small airtight jars in a dark cool location.

LEMONY ASPARAGUS-PROSCIUTTO RAVIOLI

Steps:

• Cook ravioli as directed on package, adding asparagus during last 4 minutes of cooking time; drain and rinse.
• Meanwhile, in 1-quart saucepan, cook shallots and prosciutto over medium-high heat 2 to 3 minutes, stirring frequently, until prosciutto is slightly crisp. Remove from skillet; set aside. In same skillet, heat whipping cream and wine over medium heat 4 to 6 minutes, stirring constantly, until slightly thickened.
• Stir in pasta with asparagus, prosciutto mixture and cheese. Cook 2 to 3 minutes or until thoroughly heated and cheese is melted. Stir in lemon peel.

RICE WITH HERBES DE PROVENCE

Steps:

• In a medium saucepan stir together rice, chicken stock, water, herbes de Provence, salt, and pepper. Set over high heat, and bring to a simmer; cover, and cook 20 minutes. Fluff with a fork, and serve.