Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  tablespoons   butter or olive oil
     1/2  cup           chopped onion
   1      teaspoon      minced garlic
     1/4  cup           chicken broth
   1      cup           frozen baby peas -- thawed
   1      cup           heavy or whipping cream -- (on serving day)
     1/4  teaspoon      freshly ground pepper
   2      ounces        medium sliced virginia ham -- cut into thin
                        -- strips
   2      packages      fresh cheese ravioli or tortellini -- (7 or 8 oz. each)
   1      tablespoon    finely chopped fresh parsley

Preparation:

1. Bring 4 quarts water to boil. Meanwhile, melt butter or heat oil in medium skillet over medium-high heat. Add onion and garlic and cook until softened, about 3 minutes. Add chicken broth and cook 2 minutes. Add peas, cream and pepper. Bring sauce to boil; boil 5 minutes, stirring occasionally. Add ham. Cool completely and freeze in desired container. Thaw in frig overnight. Bring water to a boil and cook ravioli according to package directions. Drain. In a saucepan, warm Ham mixture. Toss ravioli in large heated serving bowl with cream sauce and sprinkle with parsley. Makes 4 servings NOTE: This quick entree is elegant enough for the most discerning dinner guests. Whip up the creamy sauce while the water is boiling for the pasta.