Ravioli Panna e Prosciutto

Ravioli Panna e Prosciutto


  • 4 tbsp butter

  • 4 oz. prosciutto, torn or chopped into small pieces

  • 1/2 cup heavy cream

  • 1/4 cup parmesan, grated

  • 1 cup mushrooms, roughly chopped

  • 1 pkg Four Cheese Ravioli


  1. Cook the ravioli in boiling water according to package directions, adding about 1 tbsp. olive oil to the pasta water to prevent them from sticking together.

  2. Melt the butter for the sauce in a large sauce pan over medium heat. When the butter is melted, add the prosciutto and mushrooms. Sauté for about 4-5 minutes, stirring often.

  3. Add the heavy cream and bring to a simmer. Allow the cream to reduce. Stir in the parmesan cheese.

  4. When the pasta is done cooking, add the pasta to the sauce and cook for 1 minute more. Add a little more cream if needed.

  5. Serve with additional grated parmesan.

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