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Ravioli with Orange Cream Sauce and Crispy Prosciutto

Ravioli with Orange Cream Sauce and Crispy Prosciutto

Renée Robinson

A Quick and Easy Recipe That Tastes Like You Spent Hours in the Kitchen.

As much as I enjoy making my own pasta, there are those busy times when a bag of frozen cheese ravioli comes in really handy and saves the day. This recipe came about because I’d just served a tomato sauce the night before and wanted something different. Seeing as I had some oranges and heavy cream on hand, I put them to use here.

I began by quickly sautéing strips of prosciutto in a little olive oil. I love to eat these. They’re delicately crisp and I thought their saltiness would be a good foil for the slightly sweet/tart cream sauce.  After removing the prosciutto from the skillet, I cooked up some diced onion, garlic and hot pepper flakes, before adding dry vermouth and fresh orange juice to the pan. I then let it cook down a little before adding heavy cream to the skillet, along with some fresh oregano. 

Closeup of Ravioli with Orange Cream Sauce and Crispy Prosciutto

I spooned the sauce over the ravioli and topped it with fresh orange zest, more fresh oregano, a small amount of grated parmesan and those strips of prosciutto. The creamy citrus flavored sauce isn’t the most complex thing I’ve ever cooked, but it was nonetheless delicious and took about 30 to 40 minutes preparation time. So easy and a welcome change up from tomato sauce. 

Ravioli with Orange Cream Sauce and Crispy Prosciutto

Recipe by Renée Robinson



Creamy orange sauce bathes cheese ravioli you've had stashed in your freezer. Then crispy slivers of prosciutto are sprinkled on top. No more words are necessary.

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  • 2 tablespoons olive oil

  • 4 oz. thinly sliced prosciutto, cut crosswise into 3/4 inch wide strips

  • 1 small yellow onion, diced

  • 3 garlic cloves, minced

  • 1/2 teaspoon hot pepper flakes

  • 1/3 cup dry white vermouth

  • 3/4 cup freshly squeezed orange juice, from about 3 oranges (any variety will work). I wouldn’t recommend using purchased orange juice as it is commonly sweeter than fresh squeezed.

  • 3/4 cup heavy cream

  • 1 tablespoon fresh oregano, chopped, plus more for garnish

  • kosher salt

  • black pepper, freshly ground

  • 1 teaspoon freshly squeezed lemon juice You may or may not need to use this. It will depend on the tartness of your orange juice.

  • 1 tablespoon freshly grated orange zest

  • 1/4 cup parmesan cheese, finely grated

  • 24 oz. frozen cheese ravioli


  • Heat olive oil in a 12 inch skillet over medium heat. Add the prosciutto in a couple of batches. Cook briefly until crispy, remove from the skillet and let drain on paper towels. Repeat with the next batch.
  • Add the diced onion to the skillet and cook for about 5 minutes until softened. Add the garlic and hot pepper flakes. Cook for a minute.
  • Add the vermouth to the skillet and cook for 2 minutes. Add the orange juice and let cook for about another 2 minutes. Add the heavy cream, let it come to a bubble and cook for only another minute or two. Stir in the oregano and taste for salt and pepper. If it doesn’t taste bright enough, add the fresh lemon juice.
  • In the meantime, bring a large pot of salted water to the boil and cook the ravioli until tender. Drain.
  • Place the cooked and drained ravioli into warm pasta bowls, spoon over some of the sauce, and garnish with the reserved prosciutto, orange zest, parmesan cheese and oregano leaves. Enjoy!

4 Responses

  1. WOW!
    My family barely spoke during dinner, they were so busy chowing down. The flavors meld perfectly, and it tasted so fresh – even though I had to use dried oregano (although it was amazing Sicilian oregano dried right on the branches). I follOwed the recipe faithfully, but mixed in the Parmesan to thicken the sauce a little. BIG hit! I will definitely make it again, and highly recommend it. Who knew “creamsicle pasta could taste so good? 😉

    1. How fantastic is this??? I’m so happy you loved this recipe, too. Those flavors work so well, don’t they? And as to that Sicilian oregano? Yeah, I’ve got some of that, too, and it is spectacular, isn’t it? Sounds to me like you made a perfect rendition of this recipe. Thank you so much!

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