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Ravioli a la Cognac

Creamy, savory and bursting with flavor, these ravioli make a comforting dinner on a cold winter night, but are also perfectly sized for a passed appetizer at your next party.

  • 1/4 pound prosciutto ham, chopped ( or pancetta)
  • 1 pound penne pasta / or cheese ravioli/ or tortellin
  • 1 28-ounce can chopped tomatoes
  • 1 tablespoon olive oil
  • 3 tablespoons chopped onion
  • 1 teaspoon chopped garlic
  • 1 tablespoon parsley flakes
  • 1 tablespoon crushed bay leaves
  • 1 teaspoon crushed red pepper
  • 1/4 cup cognac
  • 1 cup heavy cream
  • 2 cup Parmesan cheese

Saute garlic and onions in olive oil. Add crushed tomatoes, prosciutto, parsley, bay leaves, red pepper, cognac and simmer for about 10 minutes in medium heat.

Cook pasta and drain.

Add heavy cream to sauce and cook for 2 minutes in low heat.

Mix pasta in sauce and top with Parmesan cheese.



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