RAVIOLI WITH HAM AND PEAS

1 1/2 tablespoons olive oil
1/2 cup chopped onion
1 teaspoon minced garlic
1/4 cup chicken broth
1 cup frozen peas, thawed
1/2 cup evaporated skim milk
1/2 cup 1% milk
1/4 teaspoon fresh ground black pepper
2 ounces (Virginia) ham, julienned
18 ounces fresh cheese ravioli
1 tablespoon chopped fresh parsley (for garnish)

Bring 4 quarts water to boil.

TO MAKE THE CREAM SAUCE:
Meanwhile, heat oil or melt 1 1/2 tablespoons butter in medium skillet over medium-high heat. Add onion and cook until translucent, 3 minutes.

Add garlic and cook 10 seconds.

Add chicken broth and cook 2 minutes more.

Add peas, cream and pepper. Bring to a boil; boil, stirring occasionally, 5 minutes. Add ham; keep warm.

TO PREPARE THE RAVIOLI:
Meanwhile, cook ravioli according to package directions; drain.

Toss ravioli in large heated bowl with cream sauce. Sprinkle with parsley.

Servings: 4
Source: Ladies' Home Journal; February, 1995