This recipe is from Food Network Magazine, and it is really simple and delicious! I added a few things to make it tastier, mainly a bit of white wine to add some zip to the sauce, which is very mild and light. Using light cream instead of heavy cream in the sauce also helps make it a bit lighter if you are on weight watchers for forever, like Mike likes to be!
Ravioli with Pea Prosciutto Sauce
ravioli, cooked according to package directions (save 1 c. pasta water before draining)
4 oz chopped prosciutto
2 tbsp olive oil
3 garlic cloves, minced
2 tbsp tomato paste
1/4 c white wine
a few glugs of chicken broth
1/4 c. light cream or heavy cream
1 c. blanched frozen peas
some chopped parsley and fresh grated romano, to taste
Boil ravioli according to directions on package. With two minutes to go, add the frozen peas and cook til the pasta is done, reserve one cup of cooking liquid and drain the pasta and peas.
Cook prosciutto in a skillet with the olive oil until crisp. Add garlic and tomato paste and cook another minute or two. Deglaze pan with the wine and add the chicken broth after a minute or two of cooking the wine. Next ladle in the pasta water and cook until reduced on very low heat, about 4 minutes. Add the cream and simmer another 3 minutes, until the sauce thickens up. If it isn’t thick enough, add a touch more cream. Toss the sauce with the ravioli and peas, and top with the parsley and cheese.
You will want to eat this twice in one week, which is what Mike and I did!!