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    You are in: Home / Recipes / Ravioli with Prosciutto, Roma Tomato and Sage Recipe
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    Ravioli with Prosciutto, Roma Tomato and Sage

    Average Rating:

     25 Total Reviews

    Showing 1-20 of 25

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    • on May 10, 2010

      This is great! I subbed 3T of the butter with olive oil because I felt too guilty. It was mild flavored but subtle and yummy! I bet if you wanted to add another layer of flavor you could throw in some gorgonzola too! Thanks for the great recipe!

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    • on March 23, 2006

      I made this recipe for a date nearly 6 months ago, using 1 lb each of crab and cheese ravioli. Well, that date is now my boyfriend and he tells me all the time that this meal was how I won him over. :) Super tasty and easy to throw together. Thanks!!

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    • on March 09, 2004

      Fantastic! I used light cream and it wasn't such a heavy meal.

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    • on November 04, 2003

      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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    • on July 26, 2011

      very yummy, will make again!

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    • on March 17, 2010

      OMG! This is a fabulous recipe! I made it for an Italian Gourmet Club dinner and everyone was using the bread to soak up every last drop of sauce. Thanks!

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    • on January 18, 2009

      Wonderful! I made this for a party and it was a HIT! It's a "keeper"!

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    • on August 12, 2008

      The sauce was excellent. The only note I would make for others is to double the recipe for the sauce or cut the amount of ravioli in half. I followed the recipe exactly and I did not have enough sauce for the ravioli. However, the sauce was amazingly good, me and my fiance absolutely loved it. Next time I am going to take my own advice, and also make homemade ravioli (which is always better than store bought anyways...)

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    • on March 19, 2008

      Wow this was so creamy and delicious. The sauce was perfect and my bf loved it, the first day and then as leftovers too :) Thanks for a great recipe!

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    • on March 06, 2008

      This is quite delicious and it's a quick and easy dish to make. I cut the amounts way down for a nice lunch for one - I used .5 servings in the calculator. I had chicken and prosucitto tortellini and subbed in some sundried tomatoes for the fresh. Thank you so much for a great one!

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    • on August 08, 2007

      just had to put in my 2 cents, this is delish!!! I did double the sauce it made alot more than 3 servings. But we are having this for lunch today

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    • on May 21, 2007

      My family loved this recipe.. My husband said he would even order it in a restaurant!!!

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    • on May 16, 2007

      My family loved this! I didnt even use the sage. A keeper

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    • on April 26, 2007

      This ravioli was awesome! My only suggestion is to closely evaluate how much ravioli you'll use; we used 1 lb only and I've been eating ravioli leftovers for 2 days. Which isn't really a BAD thing, since it's so darn good.

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    • on March 22, 2007

      I intially reviewed this but wanted to amend it. It is fantastic !! I use my own fresh sage and used lobster ravioli I bought at BJ's. I have made it several times and recently made it for a family get-together to rave reviews !!!!

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    • on November 04, 2006

      Awesome. As a beginner, this was the most advanced recipe I've attempted so far, but it was a piece of cake. I impressed my girlfriend on her birthday with it. Thanks!

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    • on October 03, 2006

      We would give this 10 stars! Used cheese tortellini & lightened up the sauce with evaporated skim milk, & subbed some olive oil for butter. I didn't have roma tomatoes, just used up the last tomatoes in the garden, fabulous, easy, good enough for company.

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    • on February 21, 2006

      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.

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    • on February 18, 2006

      Another easy tasty recipe. I added an extra tomato and doubled the sauce. Delish!!!

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    • on November 22, 2005

      Wow, wow, wow, wow, wow! This blew our minds! It was just as good as all the reviews said. I added 2 cloves of garlic and an extra tomato. I also made the cup of heavy cream into 3/4 cup cream and 1/4 cup milk (thickened with a bit of cornstarch), and the recipe still turned out stunningly rich. If you’re looking for the recipe to impress the in-laws with, or a future boyfriend, look no further.

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    Nutritional Facts for Ravioli with Prosciutto, Roma Tomato and Sage

    Serving Size: 1 (176 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 480.2
     
    Calories from Fat 439
    91%
    Total Fat 48.8 g
    75%
    Saturated Fat 30.5 g
    152%
    Cholesterol 164.1 mg
    54%
    Sodium 339.0 mg
    14%
    Total Carbohydrate 6.0 g
    2%
    Dietary Fiber 1.3 g
    5%
    Sugars 1.8 g
    7%
    Protein 7.0 g
    14%

    The following items or measurements are not included:

    meat ravioli

    prosciutto

    Detailed Nutrition Values About Nutrition Info
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