This is my entry into Real Food Real Quick and Pasta Presto Nights (which I haven’t been in on in awhile!)

I host Real Food Real Quick right here every wednesday..and this week’s PPN is being hosted by Ruth from Once Upon a Feast.

Let’s face it. Pasta is a quick meal most of the time. It takes maybe 15 minutes to get your pasta cooked and drained and very little time to throw together a sauce, especially if you used a bottle pasta sauce. My personal favorite for bottled sauce is Newman’s Own Sockarooni.

But I digress.

Sometimes I am just tired of tomato based sauces and ready for something different; fresh, clean, and yummy. I used packaged ravioli for this dish, not only to save time but I think that unless I am doing a special filling the packaged ravioli is as good as my own…. almost.

Now, while I am calling this Ravioli with Peas and Proscuitto I have to admit that I used pepperoni in this particular dish this time. It was what I had on hand. Feel free to use either but do use a  highly flavored meat or you will have a mouthful of starch from the peas and pasta. This takes 15 minutes from putting the pot on to putting the plates on the table.

The flavors just really work together and the sauce is nice and light.

Ravioli with Peas and Proscuitto

• 1 pkg organic frozen ravioli or fresh ravioli
• 1/4 cup extra virgin olive oil
• 2 tbs unsalted butter
• 1 onion, chopped
• 4 cloves garlic, chopped
• 2 peppers, chopped
• 2 cups frozen peas
• 1 cup chopped Kalamata olives
• 1/2 cup grated Parmigiano Reggiano
• 1/2 lb proscuitto, or hard salami, or pepperoni

1. Bring salted water to a boil in a large pot.
2. Add ravioli and allow to simmer until done.
3. Meanwhile melt the butter in the olive oil.
4. Add the onions and peppers and saute until transparent, about five minutes.
5. Add the garlic and saute another two minutes.
6. Add the peas. Cook until warmed through.
7. Stir in the meat, the olives and salt and cracked pepper to taste.
8. Mix into the ravioli and serve with the grated cheese.

serves 8

This is great with a salad, some warm Italian bread, and maybe the ricotta pound cake if you had time to make it ahead. It’ s a great warm weather meal because it is as good at room temperature as hot…

images: marye audet