Begin by boiling a large pot of salted water. Add the Giovanni Rana Spinach & Ricotta Ravioli and cook according to package instructions. Reserve 1/2 cup of the pasta cooking water before draining the ravioli.

While the ravioli cooks, heat olive oil in a large skillet over medium heat. Add the chopped asparagus and sauté for about 3-4 minutes until tender.

Add the sliced prosciutto to the skillet with the asparagus and cook for an additional 2-3 minutes, allowing the prosciutto to become crispy.

Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly. Then, add the heavy cream and stir to combine, allowing the sauce to warm and thicken for about 2-3 minutes.

Gently toss the cooked ravioli into the skillet with the asparagus and prosciutto ragu. If the sauce is too thick, add reserved pasta cooking water a little at a time until you reach your desired consistency. Season with salt and black pepper to taste.

Serve the pasta immediately, garnished with grated Parmigiano Reggiano and fresh parsley.