Friday, April 8, 2011

Pea-Prosciutto Ravioli

Does this dish look a little familiar?!?

That’s because it’s the featured recipe of the March 2011 issue of Food Network Magazine!
This recipe was so simple and savory with only a few ingredients. I had everything in my fridge/freezer except the prosciutto, so I had to make it! I love it when I read a recipe and I already have most of the ingredients, if not all of them. It’s very convenient and saves money….which is always a bonus!

Here is what you are going to need for 4 servings:
-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
-Chopped Parsley
-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.
Gotta love a one pan dish that takes about 30 minutes to make with super simple ingredients!

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!


  1. I was taken aback by the peas alongside a pasta dish - but that looks really Good!!

    I know how you feel about the meltdowns...did you take that red wine and show it who's boss by having a glass afterwards? It usually makes me feel a bit more powerful, and makes you feel better, too :) haha

  2. You did a great job wit this dish! I have no idea what the rule is on the wine or what kinds work best for dishes. I rarely cook with wine but when I went to a wine tasting once, I was told that you should always cook with the type of wine you would actually drink.
    I'm sure it won't take you long to figure it out! :)

  3. O :-/ I'm sorry about your egg mishap! I have no idea what a young red wine is or where you would find one but I do know I love that MOVIE!!!

    That ravioli dish looks so good, I love peas and pasta together!!

  4. Haley this looks awesome!! I've never had Prosciutto before (and can't spell it) lol. I hear its like bacon?? Anyway looks super yummy!

  5. This looks really good! I'll have to make this dish during the week for sure! Thanks for a great recipe. Glad to be following your blog!


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