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Ravioli in Cream Sauce




Source of Recipe


cookbook


List of Ingredients




1 1/2 lb. frozen or fresh cheese ravioli
4 T. unsalted butter
2 C. heavy cream
1 C. freshly grated Parmesan cheese
1/2 10-0z. pkg. frozen petite peas
1/8 lb. prosciutto, thinly sliced & julienned
freshly ground black pepper

Recipe



Cook the ravioli in salted water until it reaches the desired doneness. Drain well, return to the cooking pot, & toss with butter.
While the ravioli is cooking, make the cream sauce by boiling the cream in a large saute pan until it is reduced by almost half and is thickened. Add 3/4 cup of the cheese & mix well.
Add the cooked ravioli, the frozen peas, and prosciutto and stir gently. Simmer a few minutes, stirring constantly to prevent sticking.
Spoon into a serving dish or onto a platter & toss with the remaining Parmesan cheese. Grind black pepper over the top and serve while still very hot.