Ravioli with Prosciutto, Roma Tomato and Sage

Name: Ravioli with Prosciutto, Roma Tomato and Sage
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 serving(s)
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

(27)

Recipe by Malriah

A few weeks ago there was a post on the message boards asking "Of all of your creations, what recipe are you the most proud of?" I want to change my answer to this one!! I had a moment of brillance last night when I started dinner and this recipe is the end result. I really enjoyed eating this and felt like I had created a very simple but extremely tasty dinner. I hope whomever decides to try it enjoys it as much as we did!!

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READY IN: 30mins

SERVES: 3

UNITS: US

INGREDIENTS

Nutrition

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.