Prosciutto-Pea Sauce on Whole Wheat Ravioli
Cook whole wheat ravioli according to package directions. Meanwhile, cook 4 oz. chopped prosciutto (I got mine from the deli and I asked for it shaved) in a skillet with 2 Tbsp olive oil until crisp about 4 minutes. Stir in 3 cloves of minced garlic and 1 Tbsp tomato paste. Cook 1 minute. Ladle in 1 cup of the pasta-cooking water and simmer about 4 minutes or until reduced by half. Add ¼ cup heavy cream and simmer for about 3 more minutes. Stir in ½ cup of frozen peas and a handful of coarsely chopped parsley. Serve over pasta and top with parmesan.