Cheese, Prosciutto, and Arugula Ravioli

Name: Cheese, Prosciutto, and Arugula Ravioli
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 375 ml (1 1/2 cups) Rao's vodka sauce; 500 g of your favorite cheese ravioli; 8 slices (100 g) prosciutto; 15 ml (1 tbsp) olive oil; 375 ml (1 1/2 cups) cherry tomatoes, halved; 165 ml (2/3 cup) finely grated pecorino cheese; 500 ml (2 cups) arugula; 125 ml (1/2 cup) 35% cream; 85 ml (1/3 cup) pasta cooking water; Salt; Freshly ground black pepper

Recipe by Chef Simon Pierre Huneault

Servings: 4
Preparation time: 10 minutes
Cooking time: 10 minutes
Storage: Up to 5 days

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Ingredients
375 ml (1 1/2 cups) Rao’s vodka sauce
500 g of your favorite cheese ravioli
8 slices (100 g) prosciutto
15 ml (1 tbsp) olive oil
375 ml (1 1/2 cups) cherry tomatoes, halved
165 ml (2/3 cup) finely grated pecorino cheese
500 ml (2 cups) arugula
125 ml (1/2 cup) 35% cream
85 ml (1/3 cup) pasta cooking water
Salt
Freshly ground black pepper
Directions
Cut half of the prosciutto into large strips.
In a large skillet, heat 1 tablespoon of olive oil over medium heat and sauté the prosciutto until golden and crispy.
Add the cherry tomatoes and cook for 2 minutes.
Stir in the Rao’s vodka sauce and the 35% cream. Season to taste.
Cook the ravioli in salted boiling water.
Once the ravioli is cooked, add it to the sauce and simmer for 2 minutes on low heat.
Off the heat, add the arugula, pecorino cheese, and freshly ground black pepper. Gently mix.
Serve the ravioli in a plate and garnish with the crispy prosciutto strips.