Ravioli Prosciutto Alfredo With Herbes De Provence

“The secret here is the insanely easy but amazingly delicious alfredo sauce. Herbes de provence *must* be used to impart the signature flavor or it's just another alfredo. Use of fresh ravioli from a slightly higher end grocery like Bristol Farms or Whole Foods (or make your own) make this dish eye-poppingly better. Use a pasta filled with cheese or mushrooms rather than meat-filled (we use 4-cheese) so as not to compete with the prosciutto. As usual, the better quality your ingredients, the more fully your dish will bloom!”

Ingredients Nutrition

  • 1 lb cheese ravioli (or filled ravioli or tortellini of choice)
  • 12 tablespoon butter
  • 12 tablespoon herbes de provence
  • 1 cup heavy cream
  • 3 -4 ounces sliced prosciutto


  1. Cook pasta according to directions, but five minutes before pasta is done, melt butter in medium skillet.
  2. Add herbes de provence to the melting butter. When butter is completely melted, add cream and the sliced prosciutto. Bring to a slow simmer and thicken to desired consistency.
  3. Drain pasta and add to sauce, stirring gently for 2 minutes. Serve with garlic toast.
  4. To aid in alleviating strong feelings of diet guilt, distract yourself with a good movie.

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