1 1/2 tbsp. butter or olive oil
1/2 c. chopped onion
1 tsp. minced garlic
1/4 c. chicken broth
1 c. frozen baby peas, thawed
1 c. heavy cream
1/4 tsp. fresh ground pepper
2 (7-8 oz.) pkgs. fresh cheese ravioli or tortellini
2 oz. med. sliced Virginia ham, julienned
1 tbsp. finely chopped fresh parsley

Bring 4 quarts water to a boil. Meanwhile, melt butter or heat oil in medium skillet over medium high heat. Add onion and garlic; cook until translucent, about 3 minutes. Add chicken broth and cook 2 minutes. Add peas, cream, and pepper. Bring sauce to a boil; boil 5 minutes, stirring occasionally. Add ham. Meanwhile, cook ravioli according to package directions. Drain. Toss ravioli in large, heated serving bowl with cream sauce and sprinkle with parsley. Yield: 4 servings.