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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (175g) Recipe makes 3 servings The following items or measurements are not included below: meat ravioli 2 ounces prosciutto |
||
| Calories 480 | ||
| Calories from Fat 439 | (91%) | |
| Amount Per Serving | %DV | |
| Total Fat 48.8g | 75% | |
| Saturated Fat 30.6g | 152% | |
| Monounsaturated Fat 13.6g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 164mg | 54% | |
| Sodium 312mg | 13% | |
| Potassium 239mg | 6% | |
| Total Carbohydrate 6.1g | 2% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 1.9g | ||
| Protein 7.0g | 14% | |
Ravioli with Prosciutto, Roma Tomato and Sage
SERVES 3
Ingredients
- 2 lbs meat ravioli or cheese ravioli, fresh or frozen (I use meat)
- 4 tablespoons butter
- 2 ounces prosciutto, chopped fine
- 2 tablespoons fresh sage (do not use dried!)
- 3 roma tomatoes, diced
- 1/4 teaspoon fresh ground black pepper (or to taste)
- 1 cup heavy cream
- 3 tablespoons freshly grated romano cheese
Directions
1
Put a pot of salted water on to boil.2
Melt butter in a large skillet over medium to medium/high heat.3
Add prosciutto and let cook for 5 minutes.4
Add chopped roma tomatoes and cook for 4 more minutes.5
Add chopped sage and pepper.6
Add your ravioli to the boiling water.7
Add heavy cream to your tomato/prosciutto mixture and stir well.8
Bring just to a boil and lower heat to a high simmer.9
As ravioli begin to float, scoop them out of the pot and add to the skillet with the sauce mix.10
Add cheese and gently toss to coat.11
Serve with a green salad and garlic breadsticks.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Vegetables > Tomatoes
- Main Ingredient > Pasta, Rice & Grains > Pasta > Ravioli/Tortellini
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Brunch
- Occasion > Taste/Mood > Romantic
- Occasion > Taste/Mood > Savory
Featured Reviews for This Recipe
From: SaffronMeSilly
On Aug 12, 2008
The sauce was excellent. The only note I would make for others is to double the recipe for the sauce or cut the amount of ravioli in half. I followed the recipe exactly and I did not have enough sauce for the ravioli. However, the sauce was amazingly good, me and my fiance absolutely loved it. Next time I am going to take my own advice, and also make homemade ravioli (which is always better than store bought anyways...)
From: Midwest Maven
On Mar 19, 2008
Wow this was so creamy and delicious. The sauce was perfect and my bf loved it, the first day and then as leftovers too 
Thanks for a great recipe!
From: LowCalGal
On Feb 21, 2006
Great recipe but not exactly low-cal so, to lower the calories, I substituted the 4 TBS of butter with 1 TBS butter & 1 TBS Olive oil and I replaced the heavy cream with evaporated fat free milk thickened with corn starch making a total of about 480 cal. including spinach ricotta ravioli and prosciutto.
From: Little Bee
On Nov 4, 2003
I have a garden full of Sage and I have been trying to find dishes to make so I can use it up. When I came across this one I thought it sounded good. I made it for dinner last night and it was fantastic! I did add a clove of garlic to the panchetta and tomatoes but otherwise wouldn't change a thing! It tasted like something Olive Garden would have on their menu! Thanks
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