Pea-Prosciutto Sauce (TNT)

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Pea-Prosciutto Sauce

Recipe courtesy Food Network Magazine
Prep Time: 10 min    Cook Time: 10 min    Level: Easy    Serves: 4 servings

1 pound cooked ravioli
4 ounces chopped prosciutto
2 tablespoons olive oil
3 sliced garlic cloves
1 tablespoon tomato paste
1 cup pasta-cooking water (from ravioli)
1/4 cup heavy cream
1 cup blanched frozen peas
Fresh chopped parsley (optional)
parmesan cheese for topping (grated; to taste)

Directions

Cook 4 ounces chopped prosciutto in a skillet with 2 tablespoons olive oil over medium heat until crisp, 4 minutes. Stir in 3 sliced garlic cloves and 1 tablespoon tomato paste; cook 1 minute. Ladle in 1 cup pasta-cooking water and simmer until reduced by half, 4 minutes. Add 1/4 cup heavy cream and simmer until thickened, 3 minutes. Toss with 1 pound cooked ravioli, 1 cup blanched frozen peas and some chopped parsley. Top with grated parmesan.

 Gail’s Comments (from 2/13/2011): This was just plain wonderful!  Unfortunately (or fortunately?) I didn't have proscuitto so I substituted 8 slices of really good, thick bacon--which turned out to be an excellent idea!  I used 1/3 cup of heavy cream instead of 1/4 cup, and I added about a tablespoon of dry sherry (Taylor) towards the end. Next time I’m going to try this with penne pasta!

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