Ravioli With Prosciutto, Roma Tomato And Sage

• 2 lbs meat ravioli or 2 lbs cheese ravioli, fresh or frozen (I use meat)
• 4 tablespoons butter
• 2 ounces prosciutto, chopped fine
• 2 tablespoons fresh sage (do not use dried!)
• 3 roma tomatoes, diced
• 1/4 teaspoon fresh ground black pepper (or to taste)
• 1 cup heavy cream
• 3 tablespoons freshly grated romano cheese

1. Put a pot of salted water on to boil.
2. Melt butter in a large skillet over medium to medium/high heat.
3. Add prosciutto and let cook for 5 minutes.
4. Add chopped roma tomatoes and cook for 4 more minutes.
5. Add chopped sage and pepper.
6. Add your ravioli to the boiling water.
7. Add heavy cream to your tomato/prosciutto mixture and stir well.
8. Bring just to a boil and lower heat to a high simmer.
9. As ravioli begin to float, scoop them out of the pot and add to the skillet with the sauce mix.
10. Add cheese and gently toss to coat.
11. Serve with a green salad and garlic breadsticks.

cheese ravioli, butter, fresh sage, roma tomatoes, fresh ground black pepper, heavy cream, romano cheese

Taken from www.food.com/recipe/ravioli-with-prosciutto-roma-tomato-and-sage-71871 (may not work)