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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Ravioli in Tomato Cream Sauce Recipe

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This recipe for Ravioli in Tomato Cream Sauce is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


20 ounces refrigerated cheese ravioli
1 Tablespoon olive oil
1 shallot, chopped
4 ounces sliced mushrooms
2 garlic cloves, minced
8 ounces tomato sauce
1-1/4 cups heavy cream or evaporated milk
4 slices prosciutto, chopped (optional)
1/3 cup green peas

In large pot, cook the ravioli according to package directions. Drain.
In large skillet, saute shallot in olive oil. Add mushrooms and cook until soft. Add garlic and saute for 30 seconds, until garlic is fragrant. Stir in tomato sauce, heavy cream, prosciutto and peas. Simmer for 5 minutes. Add ravioli and toss to coat.




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