1 package 12 ravioli (fresh or frozen)
1 T. sesame seeds (optional)
2 T. butter
About 6 mint leaves, chiffonade
Salt and pepper
1 t. olive oil
2 slices prosciutto, chopped
Cook ravioli in salted boiling water until they begin to float and are cooked through. Taste one to be sure. Drain and reserve cooking liquid.
Meanwhile in a small saucepan over low heat, toast sesame seeds until lightly browned, remove from pan and set aside. In the same pan, heat butter gently while stirring constantly until mixture turns golden brown and takes on a nutty aroma. Be careful not to burn. Add sesame seeds back into pan and remove from heat. In a large bowl, add butter to cooked ravioli and toss gently. Add about 1/4 C. reserved pasta water and toss gently. Add additional water if needed. Discard remaining water. Add mint, season with salt and pepper, and toss gently to combine.
Heat oil in a small sauté pan, and add prosciutto. Let cook, tossing gently, until crispy about 1 minute. Remove from pan and place on paper towel to drain any excess oil. Add over top of ravioli.