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Recipe: Caramelized Figs and Ravioli with Rosemary Brown Butter & Crispy Prosciutto

When eyeing a package of cheese ravioli at the grocery store for dinner, know that it can go in two very different directions. Boil it and toss it with a jar of marinara and you’ve got something simple and satisfying, albeit a little uninspiring. Or, caramelize some figs in brown butter, crisp up some prosciutto, and toss the pasta in the whole delicious mix and you’ve got something seriously fancy and impressive. Oh, and it doesn’t take any more time to make.

with Rosemary Brown Butter & Crispy Prosciutto

Caramelized Figs and Ravioli with Rosemary Brown Butter & Crispy Prosciutto



  • thin slices prosciutto
  • (9-ounce) packages fresh cheese ravioli
  • tablespoons unsalted butter
  • fresh figs, quartered through the stem
  • tablespoon coarsely chopped fresh rosemary leaves
  • Kosher salt
  • Freshly ground black pepper


  1. Heat a large frying pan over medium-high heat. Add the prosciutto in a single layer and cook until curling and lightly browned underneath, about 2 minutes. Flip and let cook until browned on the other side, about 2 minutes more. Transfer the prosciutto to paper towels to drain. Do not wash the pan.
  2. Bring a large pot of salted water to a boil and cook the cheese ravioli according to package instructions.
  3. Meanwhile, using the same frying pan, melt the butter over medium heat. Add the figs and rosemary. Cook, stirring occasionally, until the butter browns and the figs have softened and caramelized a bit, about 3 minutes. Season with salt and pepper.
  4. Use a spider or slotted spoon to transfer the ravioli to the frying pan. Add 1/4 cup of pasta water and simmer, tossing gently, until the sauce has thickened a bit and evenly coats the pasta, 1 to 2 minutes. Transfer to serving bowls and crumble the crispy prosciutto over each portion.
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