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His Favorite Ravioli Recipe

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Turn refrigerated ravioli into a gourmet meal in no time! The rich flavors and interesting textures give this dish its character. -Christa Rispoli, Newfoundland, New Jersey

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His Favorite Ravioli Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

2 packages (8.8 ounces each) refrigerated pumpkin ravioli or ravioli of your choice
1-2/3 cups sliced baby portobello mushrooms
1 small onion, finely chopped
4 thin slices prosciutto or deli ham, chopped
1 teaspoon olive oil
1/2 teaspoon minced fresh sage
2 cups half-and-half cream
1/2 cup frozen peas, thawed
2 tablespoons grated Parmigiano-Reggiano cheese
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

Cook ravioli according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onion and prosciutto in oil until vegetables are tender. Add sage; cook 1 minute longer. Stir in cream. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened.
Stir in the peas, cheese, salt and pepper; heat through. Drain ravioli; toss with sauce. Yield: 4 servings.

Cooking for 2: His Favorite Ravioli For 2

Nutritional Facts 1 cup equals 505 calories, 22 g fat (12 g saturated fat), 129 mg cholesterol, 1,102 mg sodium, 59 g carbohydrate, 8 g fiber, 19 g protein.

Originally published as His Favorite Ravioli in Taste of Home October/November 2009, p59

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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