Cheese Ravioli w/Prosciutto, Peas and Cheese Sauce

Posted On March 20, 2019

In a rush to get dinner ready but you still want to make something delish? Try my cheese ravioli with prosciutto, peas and a yummy cheese sauce recipe. You can get this done in under one hour and the family will love it. Best part is you do not have to make the ravioli from scratch. A pack of frozen cheese ravioli is what I use when I am in a hurry. Only have frozen tortellini? That will work great as well.

You might have noticed that I am a huge prosciutto fan but for this dish you can use ham or turkey as well. Just make sure the slices are not paper-thin since they will fall apart in the sauce. So let’s get started shall we?

Total time: 50 minutes; Serves 4

Ingredients:

• 1 pack frozen cheese ravioli
• 1 tbsp. butter
• 3 gloves garlic, chopped
• 1/2 cup white onion, chopped
• 1 cup vegetable broth
• 1/4 cup heavy cream
• salt & pepper
• 1 1/2 cups Gruyère cheese, shredded
• 1/4 cup parmesan Reggiano cheese, shredded
• 1 cup mushrooms, sliced
• 1/2 cup peas, frozen
• 1 tbsp. chives, chopped
• 4 slices prosciutto, cut in strips (3 strips per slice)
• 2 tbsp. parsley, chopped

For the ravioli, boil water with a tablespoon of salt in a medium size pot. Since this will take a little time, let’s get started with the sauce. Add the butter over medium heat in a large, deep sided pan. Continue to add the onions and garlic and cook until the onions are soft. Turn the heat to a simmer and pour the broth, heavy cream and the 1/2 a teaspoons of salt and pepper. Stir and let simmer for 3 minutes. Sprinkle the gruyère cheese and half of the parmesan reggiano into the sauce and continue to simmer for another 3 minutes, then add the mushrooms, peas and chives.

The water for the ravioli should be boiling now. Drop the ravioli into the water and boil per the package instructions.

With the ravioli almost ready, add the prosciutto to the sauce, stir and turn off the heat. Carefully remove ravioli with a spider strainer and place 4-5 on each plate. Spoon the sauce over the ravioli, sprinkle with parsley and the remaining parmesan reggiano. Serve some crispy baguette to soak up the sauce. Mmmm…