Preparation time: 1 hr
1 package (9 oz) refrigerated cheese-filled ravioli
10 fresh asparagus spears (about 1/2 lb), trimmed, cut into 2-inch pieces (about 1 1/2 cups)
2 tablespoons finely chopped shallots
1 package (3 oz) thinly sliced prosciutto, cut into thin bite-size strips (about 1 cup)
1 cup whipping cream
3 tablespoons white wine
1/4 cup grated Romano cheese
1 teaspoon grated lemon peel
2. Meanwhile, in 12-inch skillet, cook shallots and prosciutto over medium-high heat 2 to 3 minutes, stirring frequently, until prosciutto is slightly crisp. Remove from skillet; reserve. In same skillet, heat whipping cream and wine over medium heat 4 to 6 minutes, stirring constantly, until slightly thickened.
3. Stir in pasta with asparagus, reserved prosciutto mixture and cheese. Cook 2 to 3 minutes or until thoroughly heated and cheese is melted. Stir in lemon peel.