Fig and Goat Cheese Ravioli with Crispy Prosciutto


1 made it | 1 review | 0 photos

15 Minutes
15 Minutes
Fig and Goat Cheese Ravioli with Crispy Prosciutto

Have you ever had figs, goat cheese and prosciutto together? If you haven’t, let us be the first to tell you it's pretty awesome. Whether you combine them in a salad, pasta or roast the figs wrapped in prosciutto, you are in for a treat!

This dish is crazy simple and will make your family or guests think you went to Italy to study with chefs when nobody was looking. We suggest using Vera Pasta fig and goat cheese ravioli, but any good ravioli works. Our Vera Pasta pumpkin and sage ravioli also works well (use sage instead of rosemary).

We highly suggest you combine this recipe with a side of our arugula salad with roasted squash, goat cheese and pears. 


1lb bag of Vera Pasta fig and goat cheese ravioli

4 slices of prosciutto

5 tablespoons of butter or 5 tablespoons of olive oil 

6-8 fresh figs (quartered)

1 tablespoon sage or rosemary (chopped fine)

Salt and pepper to taste


Step 1: Get pasta water ready

Add several quarts of water to a pot. Salt liberally and bring to a boil. In the time it takes for your water to boil and the ravioli to cook, this dish will be ready. 

Step 2: Crisp prosciutto

We should note if you are a vegetarian this step can be omitted and this dish will still be crazy good. Okay, that said, let's proceed. 

Heat a sauté pan to medium-high heat. Add prosciutto slices. Cook for about 2 minutes on one side until ends begin to curl, then flip and cook another 2 minutes. Remove from pan and set aside on a plate lined with a piece of paper towel. Important: leave the fat from the prosciutto in the pan!

Step 3: Everything else... this happens fast, so get ready

When pasta water is boiling, add ravioli to the pot, stir lightly and turn your attention back to your sauté pan. In the same pan you cooked your prosciutto, add butter. Heat for a minute or two, until the butter starts to slightly darken in color. Then add quartered figs and rosemary or sage. Sauté 2-3 minutes. Keep an eye on your ravioli while this all happens. 

When ravioli have started floating to the top of the water, remove them from the water. If you have a spider to remove the ravioli form the pot, use that, if not a colander works fine. BEFORE draining pasta water, add 2 tablespoons to fig pan. Then place the ravioli gently into the pan with butter and figs. Toss lightly.

Scoop/pour into serving bowls. Crush the crispy prosciutto and garnish over the top of the bowls. Enjoy!


Reviews 1


October 22, 2018