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His Favorite Ravioli

 His Favorite Ravioli
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
Nutritional Facts: 1 cup equals 505 calories,

2 of 2

His Favorite Ravioli (continued)

Nutritional Facts: 22 g fat (12 g saturated fat), 129 mg cholesterol, 1,102 mg sodium, 59 g carbohydrate, 8 g fiber, 19 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.