A great idea to begin with but as you will see after the recipe I have listed a few changes that I will personally make the next time I make this dish.
Ingredients:
4 oz Prosciutto, chopped
2 tbsp Olive Oil
3 Cloves of Garlic, sliced
1 tbsp Tomato Paste
1/4 cup Heavy Cream
1 lb Ravioli, cooked
1 cup Frozen Peas, blanched
Parsley
Parmesan
Cook 4 ounces chopped prosciutto in a skillet with 2 tablespoons olive oil over medium heat until crisp, 4 minutes. Stir in 3 sliced garlic cloves and 1 tablespoon tomato paste; cook 1 minute until reduced by half, 4 minutes. Add 1/4 cup heavy cream and simmer until thickened, 3 minutes. Toss with 1 pound cooked ravioli, 1 cup blanched frozen peas and some chopped parsley. Top with grated parmesan.
Notes:
In the future I have decided to substitute Bacon in place of the prosciutto and may try swapping out the Peas with Broccoli or Spinach from time to time to add a little variation.
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