Save on Pinterest

His Favorite Ravioli For 2

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings


  • 1 package (8.8 ounces) refrigerated pumpkin ravioli or ravioli of your choice
  • 3/4 cup sliced baby portobello mushrooms
  • 1/2 small onion, finely chopped
  • 2 thin slices prosciutto or deli ham, chopped
  • 1/2 teaspoon olive oil
  • 1/4 teaspoon minced fresh sage
  • 1 cup half-and-half cream
  • 1/4 cup frozen peas, thawed
  • 1 tablespoon grated Parmigiano-Reggiano cheese
  • 1/8 teaspoon salt
  • 1/8 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.
Nutrition Facts
1 cup: 534 calories, 24g fat (13g saturated fat), 142mg cholesterol, 1375mg sodium, 59g carbohydrate (19g sugars, 8g fiber), 22g protein.

Recommended Video


Click stars to rate
Average Rating:
  • falonlowe
    May 26, 2010

    No comment left