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


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

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