1 packet ravioli
1 cup baby portobello mushrooms
1/2 small onion, finely chopped
2 slices of proscuitto or similar ham
1 tsp olive oil
1/2 tsp fresh chopped sage
1 cup single cream
1/4 cup frozen peas
2 tbsp grated parmesan
salt and pepper to taste
1. Cook the pasta according the package directions, in the meantime in a large skillet, saute the mushrooms, onion and proscuitto in oil until the vegetables are tender. Add the sage, cook for a minute longer then stir in the cream. Bring to a boil over a medium heat simmer, for about 10 minutes until it has thickened slightly.
2. Stir in the peas, cheese salt and papper, and heat through. Drain the pasta and then toss with the sauce making sure to get a good even coating over the pasta.