Cook ravioli according to package directions in boiling salted water.
When ravioli have 5 mins of cooking time left, heat oil in a heavy medium skillet over medium-high heat. Saute beans with a pinch of salt until crisp-tender, about 4 mins. Add garlic and saute 30 seconds.
Reserve 1/2 cup pasta cooking water, then drain ravioli.
Reduce skillet heat to very low and stir in reserved cooking water, sour cream, lemon juice, cheese, and a pinch of pepper. Add ravioli and prosciutto and gently toss to coat.
Originally Submitted
8/6/2010
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