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Prosciutto and English Peas, Leeks, & Fresh Parsley Vegetable Broth

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Prosciutto and English Peas, Leeks, & Fresh Parsley Vegetable Broth

Valicenti+Pasta+Farm's+Sweet+Pea+w_+Olive+Oil+Ravioli+served+with+Prosciutto+with+English+

Ingredients

12 oz package of Valicenti Sweet Pea w/ Olive Oil Ravioli
1 leek, thinly sliced
2 tbsp extra virgin olive oil
1 c fresh English peas
3 c of vegetable stock
1/4 c Parmigiano Reggiano, additional to garnish
3 tbsp butter
4 - 6 slices prosciutto
2 tbsp fresh parsley, chopped
Salt & pepper to taste

Method

Crispy Prosciutto

Start by setting your oven to 350 degrees.  Lay slices of Prosciutto flat on a foil or parchment lined baking sheet and place in the oven for 4 approx. minutes - until crispy and not over cooked!  Remove from oven and place on a paper towel to cool.  Once completely cooled, rough chop and set aside.

Valicenti+Pasta+Farm's+Sweet+Pea+w_+Olive+Oil+Ravioli+served+with+Prosciutto+with+English+

Leeks, English Peas, & Veggie Stock

In a heavy bottom sauce pan, gently sauté chopped leeks in fruity olive oil until translucent - do not brown!

Add peas and continue to sauté gently for 5 - 6 min.

Add vegetable stock, bring to summer 3 - 5 min over medium heat - be careful not to reduce liquid or over cook peas.

Butter & Parmigiano Reggiano

Once peas are properly cooked, remove from heat, whisk in butter first then grated Parmigiano Reggiano.

Valicenti+Pasta+Farm's+Sweet+Pea+w_+Olive+Oil+Ravioli+served+with+Prosciutto+with+English+

Parsley, Salt, & Pepper

Spoon the broth evenly over our Sweet Pea w/ Olive Oil ravioli, add fresh parsley and season to taste with salt & pepper.  Top with chopped Prosciutto and some fresh grated Parmigiano Reggiano.

Serves 2.

Valicenti+Pasta+Farm's+Sweet+Pea+w_+Olive+Oil+Ravioli+served+with+Prosciutto+with+English+

This recipe also pairs nicely with our Ricotta & Grana Padano Ravioli, Pasture Raised Braised Beef Ravioli, or even our Traditional Spinach Ravioli!