Tuesday, April 24, 2012

Pasta Prima Chicken & Mozzarella Ravioli With Rachel Ray's Peas And Prosciutto Sauce

We are big fans of Pasta Prima's Chicken and Mozzarella Ravioli and we have definitely enjoyed it before.  With it on sale again, we bought some to freeze and some to cook more immediately.  I thought something with a red sauce would be good and I remembered Rachel's Pasta, Peas and Prosciutto.  My wife seconded the idea and while she finished grading some papers for work, I got dinner going.


I did make a few of minor adjustments to Rachel's recipe.  The first one was that we don't any herbs from our garden yet, so I substituted some freeze dried basil.  Second, we left out the small can of tomato sauce.
Finally, I would say we added more like two cups of peas instead of one.

As for the result, it was very good. The peas add some color and texture you don't see in your typical red sauce plus it also adds another vegetable.  The prosciutto adds a bit of meat, but it is delicate and elegant in its flavor.  All these flavors went well with the ravioli.  And leaving out the small can of tomato sauce was exactly the thing to do. Otherwise, the dish would have had too much sauce.

This was definitely a success and it was a wonderful, flavorful Sunday evening meal that took very little work and time.

And it also left us enough for some nice lunches on Monday.

This positively gets two thumbs up from us and I am very confident in recommending this as an excellent use of this fine ravioli.

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