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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%
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Ravioli with Prosciutto, Roma Tomato and Sage

Recipe #71871 | 30 min | 10 min prep | add private note

⁽²²⁾ RATE IT NOW Print Recipe

By: Malriah
Sep 30, 2003

A few weeks ago there was a post on the message boards asking "Of all of your creations, what recipe are you the most proud of?" I want to change my answer to this one!! I had a moment of brillance last night when I started dinner and this recipe is the end result. I really enjoyed eating this and felt like I had created a very simple but extremely tasty dinner. I hope whomever decides to try it enjoys it as much as we did!!

SERVES 3 (change servings and units)

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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Featured Reviews for This Recipe

From: GarlicBreath

On Jan 18, 2009

Wonderful! I made this for a party and it was a HIT! It's a "keeper"!

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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...)

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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.

6 people found this review helpful

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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