His Favorite Ravioli For 2

• 1 package (8.8 ounces) refrigerated pumpkin ravioli or ravioli of your choice
• 3/4 cup sliced baby portobello mushrooms
• 1/2 small onion, finely chopped
• 2 thin slices prosciutto or deli ham, chopped
• 1/2 teaspoon olive oil
• 1/4 teaspoon minced fresh sage
• 1 cup half-and-half cream
• 1/4 cup frozen peas, thawed
• 1 tablespoon grated Parmigiano-Reggiano cheese
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

1. Cook ravioli according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onion and prosciutto in oil until vegetables are tender. Add sage; cook 1 minute longer. Stir in cream. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened.
2. Stir in the peas, cheese, salt and pepper; heat through. Drain ravioli; toss with sauce.

pumpkin, baby portobello mushrooms, onion, thin slices prosciutto, olive oil, fresh sage, cream, frozen peas, cheese, salt, pepper

Taken from www.tasteofhome.com/recipes/his-favorite-ravioli-for-2/ (may not work)