Fill up a large pot with salted water and bring to a boil.

Meanwhile, add the chopped prosciutto to a large fry pan over medium heat.

Cook the bits of prosciutto like bacon, stirring every so often until it’s crispy and caramelized.

Once it’s crispy, remove the prosciutto from the pan and set it aside in a small bowl.

Add butter and olive oil to the now empty pan and begin to stir - scraping up any remaining prosciutto bits.

Once melted and bubbling, add the onion, salt and red pepper flakes.

Stir and continue cooking the mixture until the onions are soft and starting to slightly caramelize - about 5 minutes.

While the onions are cooking, add the ravioli to the boiling salted water.

Add the frozen peas to the onion mixture followed by a ¼ cup of the ravioli water.

Stir this up and cook for 2 minutes so that the peas can heat through.

Once the raviolis start to float and puff up, immediately remove them from the boiling water and add them directly into the pan (letting a little bit of water drip off) with the pea mixture.

Grate parmigiano over the top of the pasta.

Add another ¼ cup of pasta water then gently toss everything together. If it’s dry looking, add another ¼ cup pasta water and stir.

Finish with a sprinkle of flaky salt and fresh cracked pepper before serving.