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
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

Prep Time: 10 mins

Total Time: 20 mins

Serves: 4 People

Recipe by Chef Simon Pierre Huneault

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.