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–+ servings
a photo of a large cooked lobster ravioli topped with cream sauce, peas, peppers and diced prosicutto

Creamy Sauce for Ravioli (Prosciutto, Peppers, Peas)

Yield: 4 Enough sauce for 1-1.5 pounds of pasta
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Author: Michelle Goth
This "Triple P Sauce" is the BEST sauce for store-bought ravioli, especially seafood or lobster ravioli! It's perfect for date night.
4 from 1 rating
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Ingredients
 

  • 2 tablespoons butter, salted
  • 4 ounces prosciutto, diced small
  • 1 cup green peas, drained/thawed
  • 1/2 cup roasted red peppers, drained
  • 1-2 garlic cloves, minced
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup Parmesan cheese
  • optional, for garnish: fresh parsley, red pepper flakes, more Parmesan cheese

Equipment

Instructions
 

  • Twenty minutes before starting the recipe, place heavy cream on the counter to allow it to come closer to room temperature. 
  • Add butter to a large skillet and melt over medium heat. 
  • Add the diced prosciutto. Sauté in the butter for 1 minute.
  • Add peas, sauté for 1-2 minutes. 
  • Add roasted red peppers and garlic, sauté for 30 seconds. 
  • Add cream, salt and pepper and increase the heat to medium-high heat. Stir constantly as the cream thickens and comes to a gentle simmer, about 2-3 minutes. I like to use a wooden spoon to stir at this point. When the sauce coats the back of the spoon without immediately sliding off, it's thick enough! 
  • Reduce to medium-low heat. Add cooked pasta or ravioli and stir to coat. Then, add Parmesan cheese. 
  • Serve warm, with optional garnishes. 

Notes

If too thick, add a splash of pasta water to help loosen it up. You should have a large pot of salted water on hand from the ravioli!
Serving: 1, Calories: 413kcal, Carbohydrates: 12g, Protein: 16g, Fat: 34g, Saturated Fat: 20g, Polyunsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 114mg, Sodium: 1339mg, Fiber: 3g, Sugar: 5g
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