Pea-Prosciutto Ravioli
from Food Network Magazine.....
This recipe was so simple, tasty, and husband even ate leftovers which is not too common with him!
For 4 servings:
-4 oz of chopped Prosciutto (I used bacon. 80/20:)
-2 tbsp Olive Oil
-3 cloves of sliced Garlic
-1 tbsp Tomato Paste
-1 cup of reserved Pasta-Cooking Water
-1/4 cup Heavy Cream
-1 lb of cooked Ravioli
-1 cup frozen Peas
-Chopped Parsley
-Grated Parmesan (for garnish)
Cook the prosciutto in a large skillet with the 2 tbsp of olive oil over medium heat until crisp, approximately 4 minutes. Stir in the garlic and tomato paste; cook for 1 minute.
Ladle in 1 cup of pasta-cooking water and simmer until reduced by half. Then add in the heavy cream and simmer until the sauce has thickened. Toss in the cooked ravioli, frozen peas and the chopped parsley. Mix to combine and top it off with grated parmesan.
