Ravioli with Peas and Prosciutto Recipe
This is a dish we made on a cooking class about a week ago using the first fresh peas of the season. Vibrantly colourful and tasty, the combination of peas and prosciutto is very typical of Bologna, though pureed peas are not.
Servings: 4
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Ingredients
- Please see recipe
Directions
- Please see recipe
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 0g | |
| Recipe makes 4 servings | |
| Calories 4 | |
| Calories from Fat 2 | 50% |
| Total Fat 0.27g | 0% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 6mg | 0% |
| Total Carbs 0.41g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.41g | 0% |
| Protein 0.04g | 0% |
