Ravioli with Prosciutto, Roma Tomato and Sage: A Culinary Revelation

There are certain dishes that, from the very first bite, transport you. For me, this ravioli dish is one of those culinary anchors. I remember a moment in my own kitchen, not long ago, where I was grappling with a question posed on a culinary forum: “What recipe are you most proud of?” My initial answer felt… fine, but not spectacular. Then, as I was pulling together a simple weeknight dinner, a spark of inspiration ignited. The aroma of browning butter, mingling with salty prosciutto and the sweet tang of ripe tomatoes, filling my kitchen was intoxicating. This ravioli, born from that flash of brilliance, became my new benchmark for simple yet profoundly satisfying food. I hope your experience tasting it brings you as much joy and a sense of accomplished deliciousness as it did for me.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Servings: 3
• Yield: 1 dish
• Dietary Type: Not specified

Ingredients

This recipe is a testament to how a few high-quality ingredients, treated with care, can create something truly special. The beauty lies in their simplicity and the way they harmonize.

• 2 lbs meat ravioli or 2 lbs cheese ravioli, fresh or frozen (the recipe author prefers meat ravioli)
• 4 tablespoons butter
• 2 ounces prosciutto, chopped fine
• 2 tablespoons fresh sage (crucially, 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

Equipment Needed

To bring this delicious dish to life, you’ll need a few key tools:

• A large pot for boiling the ravioli.
• A large skillet for creating the sauce.
• A colander or spider strainer for safely transferring the ravioli.

Instructions

The magic of this ravioli lies in its straightforward preparation, allowing the fresh ingredients to shine. Follow these steps carefully for a truly remarkable outcome.

1. Begin by placing a generous pot of salted water on to boil over high heat. This is the foundation for perfectly cooked ravioli.
2. While the water heats, melt the butter in a large skillet over medium to medium-high heat. Allow the butter to shimmer and just begin to foam; this indicates it’s ready to receive the other ingredients.
3. Add the finely chopped prosciutto to the melted butter. Let it cook for 5 minutes, stirring occasionally. You want the prosciutto to crisp up slightly and render some of its delicious fat.
4. Introduce the diced roma tomatoes to the skillet. Cook for 4 more minutes, allowing them to soften and release their juices, mingling with the prosciutto and butter.
5. Now, add the freshly chopped sage and fresh ground black pepper to the skillet. Stir them into the mixture and cook for just a minute more, until the sage becomes fragrant.
6. Once the water is at a rolling boil, carefully add your ravioli to the pot.
7. Pour the heavy cream into the skillet containing the prosciutto and tomato mixture. Stir everything together to create a luscious sauce base.
8. Bring the cream mixture to just a boil, then immediately lower the heat to a high simmer. This gentle simmering will allow the sauce to thicken slightly without scorching.
9. As the ravioli begin to float to the surface of the boiling water, they are perfectly cooked. Using a spider strainer or a colander, scoop them out of the pot and carefully add them directly into the skillet with the simmering sauce.
10. Add the freshly grated Romano cheese to the skillet with the ravioli and sauce.
11. Gently toss everything together to ensure each ravioli is beautifully coated in the rich, flavorful sauce. Be tender to avoid breaking the delicate pasta.
12. Serve the ravioli immediately, perhaps alongside a crisp green salad and warm garlic breadsticks.

Expert Tips & Tricks

• Quality Ingredients are Key: Since this recipe is so simple, the quality of your ingredients truly matters. Opt for the freshest sage you can find, ripe roma tomatoes, and good-quality prosciutto and Romano cheese. The difference is profound.
• Don’t Overcrowd the Pot: When boiling the ravioli, ensure your pot is large enough to accommodate them without them sticking together. This allows for even cooking.
• Taste and Adjust: Before serving, always taste the sauce. You might want a little more black pepper, or perhaps a tiny pinch of salt if your prosciutto wasn’t overly salty.
• Sage Matters: The instruction to use fresh sage is paramount. Dried sage has a much more potent, sometimes bitter flavor that can overpower this delicate dish. Fresh sage adds a bright, slightly peppery, earthy note that is essential.

Serving & Storage Suggestions

This ravioli is best enjoyed the moment it’s finished. The sauce is at its most luscious, and the pasta perfectly al dente. For an elegant presentation, plate the ravioli in shallow bowls and perhaps garnish with a few extra leaves of fresh sage or a final dusting of Romano cheese.

Leftovers, while a treat, are best when enjoyed relatively soon. Store any remaining ravioli in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them in a skillet over low heat with a splash of water or cream to loosen the sauce, or microwave carefully in short intervals, stirring between each, until just warmed through. Avoid overheating, which can make the pasta mushy.

Nutritional Information

This information is an estimate and can vary based on the specific brands and types of ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	445.9 kcal
Calories from Fat		417 g
Total Fat	46.4 g	71%
Saturated Fat	29 g	145%
Cholesterol	154.9 mg	51%
Sodium	232.5 mg	9%
Total Carbohydrate	5.8 g	1%
Dietary Fiber	1.3 g	5%
Sugars	1.8 g	7%
Protein	4.2 g	8%

Variations & Substitutions

While this recipe is perfection in its current form, here are a few ideas for those looking to tweak or adapt:

• Cheese Ravioli: If you opt for cheese ravioli, this dish becomes vegetarian-friendly and offers a slightly different, creamier texture.
• Spice it Up: For a touch of heat, add a pinch of red pepper flakes along with the sage.
• Arugula Addition: A handful of baby arugula tossed in at the very end, just before serving, adds a fresh, peppery bite.
• Pancetta Alternative: If prosciutto is unavailable, good-quality pancetta, also finely chopped, can be used. Cook it until crisp before proceeding with the recipe.

FAQs

Q: Can I use dried sage instead of fresh?
A: No, it is strongly recommended to use fresh sage. Dried sage has a much different, more intense flavor profile that can overpower this dish.

Q: What kind of ravioli is best for this recipe?
A: The original recipe specifies meat or cheese ravioli, fresh or frozen. The author prefers meat ravioli.

Q: How do I know when the ravioli is cooked?
A: Ravioli is cooked when it floats to the surface of the boiling water.

Q: Can I make the sauce ahead of time?
A: The sauce can be made up to the point of adding the heavy cream and ravioli. Reheat gently and then proceed with adding the cream and cooked ravioli.

Q: Is this dish suitable for freezing?
A: It is generally not recommended to freeze cooked ravioli in sauce, as the pasta can become mushy upon thawing and reheating.

Final Thoughts

This Ravioli with Prosciutto, Roma Tomato, and Sage is more than just a meal; it’s an experience. It’s a reminder that true culinary delight often lies in simplicity, in the careful selection and preparation of humble ingredients. The way the salty prosciutto melts into the sweet, sun-kissed tomatoes, all brought together by the aromatic whisper of fresh sage and the luxurious embrace of cream and cheese, is nothing short of magical. I encourage you to try this recipe, to let its flavors envelop your senses, and to share this delightful creation with those you love. A simple green salad, dressed lightly, and some crusty bread for soaking up every last drop of that exquisite sauce would make this a truly unforgettable meal.