Ingredients

The following ingredients have 2 Servings
  • 1 pk refrigerated mushroom ravioli
  • 2 tbsp olive oil
  • 1/2 large white onion, (sliced)
  • 1 cup mushroom (baby bella), (sliced)
  • 1 cup mission figs, (sliced)
  • 1/4 cup white wine
  • 1/2 cup parmesan cheese
  • fresh sage
  • 4 slices prosciutto

Instruction

  • Cook mushroom ravioli according to package instructions. Drain and set aside
  • Meanwhile heat a cast iron skillet and give it a quick oil spray. When hot add in the prosciutto slices and cook for a 2-3 minutes on each side. This process is very similar to cooking bacon. When done place crispy prosciutto slices over a sheet to paper towel to absorb the extra grease. 
  • Meanwhile, heat oil on a large skillet. Add onion slices and sauté until translucent (about 3 minutes). Add mushroom and fig slices, continue to sauté stirring often until mushroom and fig are starting to soften but not quite mushy. 
  • Add wine and fresh sage. Simmer on low for about a minute. Then add the ravioli folding ingredients carefully. If needed add more olive oil. 
  • When ready to serve top with crumbled prosciutto and serve with a generous amount of parmesan cheese.