2 1/2 lbs. Asparagus, ends trimmed and cut into 1 1/2-inch pieces
1 bag Highland Market® Cream Gravy Base
8 lbs. Frozen ricotta ravioli, cooked and drained
2 lbs. Frozen peas
3 cups Grated Parmesan cheese, plus more for garnish
3 Lemons, zested
1/2 cup Lemon juice
1 bunch Basil, chopped, for garnish
INSTRUCTIONS
Preheat oven to 400°F and line rimmed baking sheets with parchment. Place prosciutto in an even layer on prepared baking sheets. Bake for 10-15 minutes until crisp and light golden-brown. Transfer prosciutto to a paper towel lined baking sheet and allow to drain. Set aside.
Bring water to a full rolling boil. Add asparagus and cook until tender, about 2-3 minutes. Drain and transfer to an ice bath. Let vegetables cool, then drain. Set aside.
Bring 3 quarts of water to a full rolling boil.
Combine 1 quart of cool tap water and 1 package of Gravy Mix in a separate container. Mix with a wire whisk until lump free.
Pour Gravy Mix into boiling water. Stir until gravy mixture returns to a boil. Simmer for one minute while stirring constantly. Remove from heat and add ravioli, peas, cooked asparagus, Parmesan, lemon zest and lemon juice and toss to coat.
Divide ravioli evenly among serving plates. Garnish evenly with basil and prosciutto.
