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.

Ingredients

• 1/4 lb. prosciutto ham, chopped ( or pancetta)
• 1 lb. penne pasta / or cheese ravioli/ or tortellin
• 1 28 oz. can chopped tomatoes
• 1 tbsp. olive oil
• 3 tbsp. chopped onion
• 1 tsp. chopped garlic
• 1 tbsp. parsley flakes
• 1 tbsp. crushed bay leaves
• 1 tsp. crushed red pepper
• 1/4 c. cognac
• 1 c. heavy cream
• 2 c. Parmesan cheese

Directions

• 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.