Monday, March 7, 2011

Cheese Ravioli w/ Peas & Prosciutto

Cheese Ravioli with Peas & Prosciutto

(Adapted from the Food Network magazine)


1 lb cheese ravioli
4 oz chopped prosciutto
2 T extra virgin olive oil
3 cloves of garlic, sliced
1 T tomato paste
1 cup reserved pasta water from ravioli
1/4 c half & half
1 c frozen peas
chopped parsley
Parmesan cheese


Bring a large pot of water to a boil. Add ravioli and cook for about 8 or 9 minutes until done. Reserve one cup of the water, set aside. Right before you drain the pasta, add the frozen peas and stir until slightly blanched. Drain, set aside.

Meanwhile, saute the prosciutto in the olive oil for about 5 minutes, until crisp. Stir in the garlic & tomato paste and cook for about a minute. Add the water from the pasta and simmer for about 4 minutes, or until it has reduced by half. Remove from heat and stir in the half and half. Toss the sauce with the ravioli & peas, garnish with parsley & grated Parmesan cheese.


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