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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Turn refrigerated ravioli into a gourmet meal in no time! The rich flavors and interesting textures give this dish its character. -Christa Rispoli, Newfoundland, New Jersey Ingredients:
2 packages (8.8 ounces each) refrigerated pumpkin ravioli or ravioli of your choice |
1-2/3 cups sliced baby portobello mushrooms |
1 small onion, finely chopped |
4 thin slices prosciutto or deli ham, chopped |
1 teaspoon olive oil |
1/2 teaspoon minced fresh sage |
2 cups half-and-half cream |
1/2 cup frozen peas, thawed |
2 tablespoons grated parmigiano-reggiano cheese |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Cook ravioli according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onion and prosciutto in oil until vegetables are tender. Add sage; cook 1 minute longer. Stir in cream. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened.
2. Stir in the peas, cheese, salt and pepper; heat through. Drain ravioli; toss with sauce. Yield: 4 servings.
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