Ingredients
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2 lbs meat ravioli or 2 lbs cheese ravioli, fresh or frozen (I use meat)
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4 tablespoons butter
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2 ounces prosciutto, chopped fine
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2 tablespoons fresh sage (do not use dried!)
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3 roma tomatoes, diced
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1/4 teaspoon fresh ground black pepper (or to taste)
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1 cup heavy cream
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3 tablespoons freshly grated romano cheese
Instructions
- 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.