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. ---------------------------------------------------------------------------
Nutrition
Ingredients
