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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
meat ravioli cheese	2	lb		50.4333	0.0	11.22	0.2833
butter	4	tablespoons		342.0	15.714	10.686	28.8
prosciutto	2	ounces	chopped	50.4333	0.0	11.22	0.2833
sage	2	tablespoons		-	-	-	-
rom tomato	3		diced	50.4333	0.0	11.22	0.2833
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
romano cheese	3	tablespoons	grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.