Does this dish look a little familiar?!?
-4 oz of Prosciutto (chopped)
-2 tbsp Olive Oil
-3 cloves of sliced Garlic
-1 tbsp Tomato Paste
-1 cup of reserved Pasta-Cooking Water
-1/4 cup Heavy Cream
-1 lb of cooked Ravioli
-1 cup frozen Peas
-Grated Parmesan (for garnish)
Cook the prosciutto in a large skillet with the 2 tbsp of olive oil over medium heat until crisp, approximately 4 minutes. Stir in the garlic and tomato paste; cook for 1 minute.
Ladle in 1 cup of pasta-cooking water and simmer until reduced by half. Then add in the heavy cream and simmer until the sauce has thickened. Toss in the cooked ravioli, frozen peas and the chopped parsley. Mix to combine and top it off with grated parmesan.
On a side note…
This morning I wanted to surprise Dusty with a really elegant breakfast by making him Julia Child’s Oeufs a la Bourguignonne (Eggs Poached in Red Wine Sauce). I was so excited about making this for him and it sounded so tasty! Unfortunately, I grabbed the wrong type of red wine and it made the sauce super bitter and absolutely terrible.
And I might have acted a little something like this….
What I’m saying is that you need to be very careful when reading the directions of Mastering the Art of French Cooking! Instead of grabbing a “good, young red wine,” I grabbed a very dark red wine that was extremely bitter. What is a "good, young red wine" anyways?!?!? I need suggestions so I don’t mess this up again.
The overall lesson of the story…grab the right type of wine and read directions or you will be crying like a small, emotionally disturbed child too. I hope you will learn from my errors!
Thanks guys, I really needed that therapy session. I hate messing up recipes that I spend almost an hour on. This mistake was really weighing me down this morning and now I feel so much better having talked this thing out.
Have a great weekend!