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very easy
Prep Time
10 mins
Total Time
50 mins


1 pkg
Panache Prosciutto
100 g
1 tbsp
Panache Extra Virgin Olive Oil
15 mL
1 pkg
Fantino and Mondello Prosciutto Cotto, diced
175 g
1 container
Compliments Alfredo Sauce
300 mL
Frico Gouda Wedge Cheese Medium, finely grated
100 g
1 tsp
coarsely ground black pepper
5 mL
1 cup
Italian parsley leaves, divided
250 mL
1 pkg
Rana Spinach and Ricotta Ravioli
300 g
Compliments Large Organic Eggs
2 tbsp
grated lemon zest
30 mL


Step 1

Bring a large pot of salted water to a boil for cooking the pasta later. Plus, bring a medium-size shallow pot, filled with at least 4 in. (10 cm) water, to a simmer for poaching the eggs later. (Tip: Add about 1 tbsp (15 mL) white vinegar to the poaching water to help firm egg whites.) Preheat oven to 375°F (190°C). Line a baking tray with parchment paper. Lay Panache Prosciutto slices in a single layer on parchment. Bake until crisp and golden, 8 to 10 min. Set aside to cool.

Step 2

Meanwhile, heat olive oil in saucepan over medium heat, sauté the diced Fantino and Mondello Prosciutto Cotto 4 to 5 min. Stir in the alfredo sauce, gouda cheese, black pepper and ¼ cup (60 mL) water (or vegetable broth, if desired). Bring to a gentle simmer, stirring often. Turn off heat; cover to keep warm. Finely chop half the parsley (reserve remaining); set aside.

Step 3

Meanwhile, cook pasta according to package directions. (If the sauce needs loosening, stir in a splash of pasta water or plain water.) Drain the pasta; gently stir it in the sauce, along with the chopped parsley, to coat. Cover and keep warm.

Step 4

Poach the eggs (1 per serving) in barely simmering water until whites are firm and yolks still runny, 3 to 5 min. Plate ravioli mixture and sauce. Using a slotted spoon, top each dish with a poached egg. Garnish with reserved parsley leaves, lemon zest and reserved crisped prosciutto slices (or crumble the crisped prosciutto to sprinkle over top). Enjoy!

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of recipe):
37 g
Saturated Fat:
18 g
34 g
5 g
7 g
315 mg
41 g
1880 mg
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