Caramelized Figs and Ravioli with Rosemary Brown Butter & Crispy Prosciutto

Growing up I wasn't a fan of figs unless they were in Fig Newtons.  My Mom would practically swoon anytime she was given some fresh figs.  Now that I've matured (also known as getting older and smarter!), I love figs. Another example of "Mother Knows Best" I think!

This recipe came across my Facebook page one evening and I knew I would have to try it. It didn't disappoint.  The combination of the sweet, slightly caramelized figs, salty prosciutto, and the rosemary-infused brown butter sauce was amazing. Though it was very easy to make and didn't take much time to do so, it is a pasta dish that you could easily serve to company.

Caramelized Figs and Ravioli with Rosemary Brown Butter & Crispy Prosciutto

4 thin slices prosciutto
2 (9-ounce) packages fresh cheese ravioli
5 tablespoons unsalted butter
6 fresh figs, quartered through the stem
1 tablespoon coarsely chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper

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 (all the goodness is still in it!)

Bring a large pot of salted water to a boil and cook the cheese ravioli according to package instructions.

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, to taste, with salt and pepper.

Use a spider or slotted spoon to transfer the cooked 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 ravioli, 1 to 2 minutes.  Transfer to serving bowls and crumble the crispy prosciutto over each portion.