Asiago Sundried Tomato Ravioli in Balsamic Cream

1 portion (6-8 pieces) Pasta Ditoni's Asiago Sundried Tomato Ravioli

1 tbsp extra virgin olive oil

1 tsp minced garlic

1 tbsp julienne prosciutto

1 tbsp diced roma tomato

2 tbsp balsamic vinegar

3/4 heavy cream

Cook one portion of ravioli (6-8 pieces) in salted boiling water for 4 to 6 minutes.

Place oil in a pan over a medium heat. When hot add garlic, prosciutto and tomatoes, cook until prosciutto is almost crisp, and add balsamic vinegar and cream. Increase heat slightly and cook until cream is reduced slightly. Add spinach and the cooked ravioli toss and serve.