| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Instructions
- Cook 4 ounces chopped prosciutto in a skillet with 2 tablespoons olive oil over medium heat until crisp, 4 minutes. Stir in 3 sliced garlic cloves and 1 tablespoon tomato paste; cook 1 minute. Ladle in 1 cup pasta-cooking water and simmer until reduced by half, 4 minutes. Add 1/4 cup heavy cream and simmer until thickened, 3 minutes. Toss with 1 pound cooked ravioli, 1 cup blanched frozen peas and some chopped parsley. Top with grated parmesan.
Reviews
As usual, I can’t follow a recipe without making my own changes (that’s just the way I am). 🙂 That and I forgot to buy proscuitto yesterday (but it really didn’t matter too much as I’m not a huge fan of it anyway)–I substituted thick sliced bacon for it which I had baked in the oven earlier until it was done (but not quite crisp). I also added a touch of sherry and a bit more heavy cream than originally called for in the recipe. It’s not healthy by any stretch of the imagination, but the sauce is so good and so different; is a nice change of pace. I will definitely make it again!