This recipe I made for the August Sunday dinner. It was a small group, so making something like this was easy.
Photo courtesy of FoodNetwork |
Recipe from Food Network
Serves: 4
- 4 ounces prosciutto, chopped
- 2 T olive oil
- 3 cloves garlic, sliced
- 1 T tomato paste
- 1/4 c heavy cream
- 1 pound ravioli
- 1 c frozen peas
- Handful chopped parsley and grated Parmesan cheese
Cook prosciutto in a skillet with olive oil over medium heat until crisp, 4 minutes. Stir in garlic and 1 T tomato paste; cook 1 minute.
Ladle in 1 cup pasta cooking water and simmer until reduced by half, 4 minutes. Add heavy cream and simmer until thickened, 3 minutes.
Toss with cooked ravioli, frozen peas, parsley and grated Parmesan cheese. Serve immediately.
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