Ravioli Alfredo with Herbes de Provence

Ravioli Alfredo with Herbes de Provence


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You wont find an easier or more delicious Alfredo sauce.  Why work so hard when you don't have to? Herbes de Provence must be used to impart the signature flavor or its just another Alfredo. Use of fresh ravioli from a slightly higher end grocery like Bristol Farms or Whole Foods or homemade 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.

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  • 1 lb. cheese ravioli or filled ravioli or tortellini of choice
  • 1/2 Tbs. butter
  • 1/2 Tbs. herbes de Provence
  • 1 C. heavy cream
  • 3-4 oz. sliced prosciutto

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Cook pasta according to directions, but five minutes before pasta is done, melt butter in medium skillet. 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. Drain pasta and add to sauce, stirring gently for 2 minutes. Serve with garlic toast. To aid in alleviating strong feelings of diet guilt, distract yourself with a good movie. 

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