Recipe: Caramelized Figs and Ravioli with Rosemary Brown Butter & Crispy Prosciutto
When eyeing a package of cheese ravioli at the grocery store for dinner, know that it can go in two very different directions. Boil it and toss it with a jar of marinara and you’ve got something simple and satisfying, albeit a little uninspiring. Or, caramelize some figs in brown butter, crisp up some prosciutto, and toss the pasta in the whole delicious mix and you’ve got something seriously fancy and impressive. Oh, and it doesn’t take any more time to make.
Caramelized Figs & Ravioli: Watch the Video
Dinner Party–Worthy Pasta in Less than No Time
This is the kind of pasta dish I want to serve to friends, family, or honestly anyone I can pull from the street and get to sit down at my table. It’s luxurious, surprising, and comforting all at the same time.
While the ravioli cooks, melt butter in a skillet, add rosemary and quarters of fresh figs, and let everything cook until the butter becomes golden-brown and it smells fragrant. Toss the pasta with this sweet and nutty sauce, finish it with salty bits of crispy prosciutto just for good measure, and you’ve got a dinner that’s ready to wow.
Caramelized Figs and Ravioli with Rosemary Brown Butter & Crispy Prosciutto
thin slices prosciutto
(9-ounce) packages fresh cheese ravioli
- 5 tablespoons
fresh figs, quartered through the stem
- 1 tablespoon
coarsely chopped fresh rosemary leaves
Freshly ground black pepper
Heat a large frying pan over medium-high heat. Add the prosciutto in a single layer and cook until curling and lightly browned underneath, about 2 minutes. Flip and let cook until browned on the other side, about 2 minutes more. Transfer the prosciutto to paper towels to drain. Do not wash the pan.
Bring a large pot of salted water to a boil and cook the cheese ravioli according to package instructions.
Meanwhile, using the same frying pan, melt the butter over medium heat. Add the figs and rosemary. Cook, stirring occasionally, until the butter browns and the figs have softened and caramelized a bit, about 3 minutes. Season with salt and pepper.
Use a spider or slotted spoon to transfer the ravioli to the frying pan. Add 1/4 cup of pasta water and simmer, tossing gently, until the sauce has thickened a bit and evenly coats the pasta, 1 to 2 minutes. Transfer to serving bowls and crumble the crispy prosciutto over each portion.
Freezing ravioli: Uncooked packages of cheese ravioli can be frozen for up to 2 months. Cook the ravioli frozen, adding an extra minute or so of cooking time.
Storage: Leftovers will keep in the refrigerator for up to 3 days.
- Food styling by Barrett Washburne