When the current issue of Food Network Magazine hit my hot little hands I could not wait to browse through it. It was deemed the "Italian Issue" and it had page after page of mouth watering recipes. Three of them caught my attention right away, especially the dish on the cover: Cheese Ravioli in a Creamy Red Sauce with Peas and Prosciutto.
I immediately tore out the recipe and added it to my 3 ring binder. I could not wait to try out this recipe.
Tonight I made this dish and boy it did not disappoint! It is a rather filling recipe that takes only 15 minutes from start to finish. Perfect for those busy weeknights where you need a quick and healthly recipe to feed your hungry family.
The original recipe is for 1/2 pound of pasta which will feed 2 people. If you want to make this for a family of 4 to 5 just simply double the ingredients that I mark with an *
2 garlic cloves chopped *
2 ounces of Prosciutto *
1/4 cup Heavy Cream *
2 tablespoons Extra Virgin Olive Oil
1/2 Cheese Ravioli *
1/2 to 3/4 cup Frozen Peas that have been blanched (use 3/4 - 1 cup for 1 pound pasta)
1.5 tablespoon Tomato Paste *
1/2 cup Pasta Water *
Parmesan Cheese (fresh grated, not the sprinkle type)
Bring large pot of water to a boil. Remember if you leave the lid on the water will come to a boil faster.
While water is coming to a boil chop garlic and Prosciutto. Prosciutto can be found near the deli section of your grocery store by the speciality cheeses and other deli meats that are pre-packaged.
In skillet, heat 2 tablespoons EVOO over Medium-High heat and begin to cook Prosciutto. Cook until crispy. *it is best to use an all metal skillet for this*
Once the meat is crispy, add the pasta to the boiling water and begin to cook acording to package directions. Typically 7-9 minutes. *please note this recipe is for fresh pasta so everything will come together at the same time. if using frozen allow for more cooking time before cooking the meat*
After the meat is crispy, add in the garlic and cook 1 minute.
Add in the tomato paste and cook 2 minutes, stiring frequently.
Laddle in 1 cup of pasta water and stir. Simmer until reduced by half - about 3 minutes.
Add in 1/4 cup heavy cream and stir. Simmer until the sauce is thick.
Add in the blanched peas.
Drain cooked pasta and add to the skillet. Mix well. Take the pasta off of the heat and cover to let set for 3-4 minutes.
Plate the pasta and sprinkle with Parmesan Cheese. You can find freshly grated Parmesan in your grocers cheese section.'
Serve with a garden salad or garlic bread.
The only thing I am going to change to this recipe next time is adding pepper to the sauce. It needed a little freshly ground black pepper.
I hope you enjoy this recipe as much as we did! Sunday I am going to try another new recipe from Ina Garten: Lemon and Garlic Roasted Whole Chicken.