Community Pick
Ravioli with Prosciutto, Roma Tomato and Sage
photo by Midwest Maven
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
3
ingredients
- 2 lbs meat ravioli or 2 lbs cheese ravioli, fresh or frozen (I use meat)
- 4 tablespoons butter
- 2 ounces prosciutto, chopped fine
- 2 tablespoons fresh sage (do not use dried!)
- 3 roma tomatoes, diced
- 1⁄4 teaspoon fresh ground black pepper (or to taste)
- 1 cup heavy cream
- 3 tablespoons freshly grated romano cheese
directions
- Put a pot of salted water on to boil.
- Melt butter in a large skillet over medium to medium/high heat.
- Add prosciutto and let cook for 5 minutes.
- Add chopped roma tomatoes and cook for 4 more minutes.
- Add chopped sage and pepper.
- Add your ravioli to the boiling water.
- Add heavy cream to your tomato/prosciutto mixture and stir well.
- Bring just to a boil and lower heat to a high simmer.
- As ravioli begin to float, scoop them out of the pot and add to the skillet with the sauce mix.
- Add cheese and gently toss to coat.
- Serve with a green salad and garlic breadsticks.
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Reviews
-
I have a garden full of Sage and I have been trying to find dishes to make so I can use it up. When I came across this one I thought it sounded good. I made it for dinner last night and it was fantastic! I did add a clove of garlic to the panchetta and tomatoes but otherwise wouldn't change a thing! It tasted like something Olive Garden would have on their menu! Thanks :)
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Tweaks
-
Great recipe but not exactly low-cal so, to lower the calories, I substituted the 4 TBS of butter with 1 TBS butter & 1 TBS Olive oil and I replaced the heavy cream with evaporated fat free milk thickened with corn starch making a total of about 480 cal. including spinach ricotta ravioli and prosciutto.
RECIPE SUBMITTED BY
<p>Not much to tell. Love to cook, love to eat!</p>