Ravioli with Prosciutto Roma Tomato and Sage
Elevate your pasta night with this irresistible Ravioli with Prosciutto, Roma Tomato, and Sage dish. Featuring tender cheese-filled ravioli tossed in a luscious butter and olive oil sauce, this recipe is layered with crisped prosciutto, juicy Roma tomatoes, and the earthy aroma of fresh sage. A hint of garlic and a sprinkle of grated Parmesan cheese bring depth and indulgence to every bite. Perfect for a quick yet sophisticated dinner, this 25-minute recipe uses simple ingredients to deliver restaurant-quality flavor. Serve it fresh and hot, garnished with extra sage leaves and a dusting of Parmesan for the ultimate dining experience.
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Recipe Information
Ingredients
- 12 pieces Fresh or store-bought cheese ravioli
- 4 slices Prosciutto
- 2 medium Roma tomatoes
- 6 leaves Fresh sage leaves
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 cloves Garlic cloves, minced
- 0.25 cup Grated Parmesan cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 0.25 cup Pasta cooking water
Instructions
Bring a large pot of salted water to boil and cook the cheese ravioli according to the package instructions. Reserve 1/4 cup of pasta cooking water, then drain the ravioli and set aside.
While the ravioli cooks, heat olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes, or until fragrant, being careful not to burn the garlic.
Chop the prosciutto into small strips and add it to the skillet. Cook for 2-3 minutes, stirring occasionally, until it starts to crisp up.
Dice the Roma tomatoes into small pieces and add them to the skillet. Season with salt and black pepper. Cook for another 3-4 minutes until the tomatoes soften and release their juices.
Add the remaining 2 tablespoons of butter and the fresh sage leaves to the skillet. Stir and cook for 1 minute until the butter is melted and the sage becomes aromatic.
Add the cooked ravioli to the skillet and gently toss to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta cooking water to loosen it.
Sprinkle the grated Parmesan cheese over the ravioli and gently mix. Cook for 1 more minute to allow the flavors to meld together.
Remove from heat and transfer the ravioli to serving plates. Garnish with additional Parmesan cheese and fresh sage leaves, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1630 mg | 71% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 7.0 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 288 mg | 22% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 564 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
