His Favorite Ravioli Recipe

3.5 1 2
His Favorite Ravioli Recipe
His Favorite Ravioli Recipe photo by Taste of Home
Publisher Photo

His Favorite Ravioli Recipe

Read Reviews
3.5 1 2
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1 cup: 505 calories, 22g fat (12g saturated fat), 129mg cholesterol, 1102mg sodium, 59g carbohydrate (19g sugars, 8g fiber), 19g protein.

  • 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
  1. 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.
  2. Stir in the peas, cheese, salt and pepper; heat through. Drain ravioli; toss with sauce. Yield: 4 servings.
Originally published as His Favorite Ravioli in Taste of Home October/November 2009, p59

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHis Favorite Ravioli

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Brenda MH User ID: 4949513 167269
Reviewed Jul. 19, 2013

"I couldn't find pumpkin ravioli so I used cheese ravioli. I've made this twice and I like it much better with ham than with prosciutto."

Loading Image