Spicy Creamy Tomato, Spinach, and Prosciutto Pasta Sauce

Dr. Sweetpea has been working long crazy hours at the hospital, so I decided to treat him to a nice homemade dinner. I came across a wonderful recipe for Spinach Tomato Tortellini on AllRecipes but tweaked it a little bit to fit our taste. It's a very quick recipe but it's absolutely fabulous :o) .

Creamy spicy tomato, spinach, and prosciutto sauce

(Source: All Recipes)

1 package crab ravioli

2 teaspoon minced garlic

1 cup chopped fresh spinach

1 (14.5 ounce) can petite diced tomatoes

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 teaspoons dried basil

1 teaspoon onion flakes

2 tablespoons all-purpose flour

1 1/2 cups half-and-half

1/4 cup grated Parmesan cheese

1 thinly sliced prosciutto, chopped

1 teaspoon red pepper flakes

Bring a large pot of water to a boil. Add the ravioli, and cook until tender, about 10 minutes. While you get the ravioli going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble. In a medium bowl, whisk together the flour and half-and-half. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes. Stir  in the prosciutto and red pepper flakes. Cook for another minute. Drain the ravioli, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.