Creamy Prosciutto and Tomato Ravioli with Sage Infusion
Indulge in a delightful one-dish masterpiece that features tender ravioli enveloped in a luscious sauce of sautéed prosciutto, fresh Roma tomatoes, and aromatic sage. Inspired by a moment of culinary brilliance, this recipe marries the rich flavors of Italian cuisine in a simple yet elegant presentation. The creamy texture complemented by the savory notes of prosciutto and the fragrant herbs transforms an ordinary dinner into an extraordinary dining experience. Perfect for a cozy evening with loved ones or a special occasion, this dish is sure to impress and delight all palates. Enjoy with a light green salad and garlic breadsticks for a complete meal.
3
Servings
N/A
Calories
8
Ingredients
Ingredients
Meat or Cheese Ravioli
2 lbs (fresh or frozen (recommended: meat ravioli))
Butter
4 tablespoons (unsalted)
Prosciutto
2 ounces (chopped fine)
Fresh Sage
2 tablespoons (chopped (do not use dried))
Roma Tomatoes
3 (diced)
Fresh Ground Black Pepper
1/4 teaspoon (or to taste)
Heavy Cream
1 cup (fresh)
Romano Cheese
3 tablespoons (freshly grated)
Instructions
1
1. Begin by bringing a large pot of salted water to a rolling boil.
2
2. In a large skillet, melt the butter over medium to medium-high heat.
3
3. Once the butter is melted and bubbling, add the chopped prosciutto and sauté for about 5 minutes, allowing it to become crispy and aromatic.
4
4. Add the diced Roma tomatoes to the skillet and stir, cooking for an additional 4 minutes until the tomatoes soften and release their juices.
5
5. Stir in the freshly chopped sage and sprinkle in the black pepper. Mix well to combine.
6
6. Carefully add the ravioli to the boiling water, cooking according to package instructions until they float, indicating they are done.
7
7. While the ravioli cook, pour the heavy cream into the skillet and stir to incorporate all ingredients. Increase the heat to bring the mixture just to a boil, then reduce to a high simmer.
8
8. Once the ravioli are floating, use a slotted spoon to transfer them directly into the skillet with the creamy sauce. Toss gently to coat the ravioli with the sauce.
9
9. Sprinkle in the freshly grated Romano cheese and continue to toss delicately until the cheese melts and the ravioli are perfectly coated.
10
10. Serve immediately, accompanied by a fresh green salad and garlic breadsticks for a complete meal experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Prosciutto and Tomato Ravioli with Sage Infusion?
It is a one-dish Italian-inspired masterpiece featuring tender ravioli in a luscious sauce of sautéed prosciutto, Roma tomatoes, and fresh sage.
What type of ravioli is recommended for this recipe?
The recipe recommends using 2 lbs of fresh or frozen meat or cheese ravioli, specifically meat ravioli.
Can I use frozen ravioli for this dish?
Yes, you can use either fresh or frozen ravioli for this recipe.
How many servings does this recipe provide?
This recipe is designed to serve 3 people.
How much prosciutto is needed?
You will need 2 ounces of prosciutto, chopped fine.
Can I use dried sage instead of fresh?
No, the recipe specifically states to use 2 tablespoons of freshly chopped sage and not to use dried sage.
What kind of tomatoes are used in this sauce?
The recipe calls for 3 Roma tomatoes, diced.
What type of butter is recommended?
The recipe recommends using 4 tablespoons of unsalted butter.
How long should I sauté the prosciutto?
Sauté the chopped prosciutto in melted butter for about 5 minutes until it becomes crispy and aromatic.
What type of cheese is used for the coating?
The recipe uses 3 tablespoons of freshly grated Romano cheese.
How much heavy cream is required for the sauce?
The recipe requires 1 cup of fresh heavy cream.
How should I season the dish?
Season with 1/4 teaspoon of fresh ground black pepper, or to taste.
How long do the tomatoes cook in the skillet?
The tomatoes should be stirred and cooked for about 4 minutes until they soften and release their juices.
When do I add the fresh sage?
Stir in the freshly chopped sage along with the black pepper after the tomatoes have softened.
How do I know when the ravioli is finished cooking?
The ravioli are done when they float to the surface of the boiling water.
How do I combine the ravioli with the sauce?
Use a slotted spoon to transfer the floating ravioli directly into the skillet with the cream sauce.
What is the heat setting for cooking the sauce?
The butter is melted over medium to medium-high heat, and the sauce is brought to a boil then reduced to a high simmer.
Should the heavy cream be brought to a boil?
Yes, increase the heat to bring the mixture just to a boil, then immediately reduce it to a high simmer.
When is the Romano cheese added to the dish?
Sprinkle in the cheese after the ravioli has been tossed with the cream sauce in the skillet.
What is the best way to serve this meal?
Serve immediately, preferably accompanied by a fresh green salad and garlic breadsticks.
Is this recipe considered a one-dish meal?
Yes, it is characterized as a one-dish meal that combines pasta, protein, and sauce.
How many ingredients are in this recipe?
There are a total of 8 ingredients used in this dish.
What tags are associated with this recipe?
Tags include ravioli, prosciutto, tomato, sage, pasta, cream sauce, italian, one dish meal, and comfort food.
Does the recipe provide nutritional information?
No, nutritional values such as calories, fat, and protein are not specified in this raw data.
What is the first step in the instructions?
The first step is bringing a large pot of salted water to a rolling boil.
How should the prosciutto be chopped?
The prosciutto should be chopped fine for the best results.
What is the role of the butter in this recipe?
Butter is used to sauté the prosciutto and serves as the fat base for the cream sauce.
Can I substitute the Romano cheese?
While the recipe calls for Romano, you could likely use Parmesan, though the flavor profile will change slightly.
How do I ensure the ravioli are perfectly coated?
Toss the ravioli delicately with the sauce and cheese until the cheese melts and coats the pasta.
What is the description of the final texture?
The dish features a creamy texture complemented by savory prosciutto and fragrant herbs.