Halfway Homemade Recipe!

In a large sauté pan drizzle some olive oil and fry the prosciutto until crispy, as if you were frying bacon. Remove from pan and reserve. Once prosciutto is cooled, roughly chop so it crumbles. Add the butter to the pan over medium low heat, once melted, add the garlic, sauté for one minute. Then add the heavy cream, and 2 tbsp of pasta water, stir gently, let it simmer gently for 5 minutes, season with salt and pepper. Turn off heat and melt in the mascarpone, squeeze in the lemon and gently stir in the basil. Add raviolis to the pan and coat with sauce. Serve topped with prosciutto bits sprinkled over top.