Spinach Ravioli in Artichoke Cream Sauce with Peas and Proscuitto

This is a combination of 2 recipes that I really liked from the "Italian" issue of last month's Food Network magazine. It was delicious (how could anything with proscuitto NOT be?) and different and we'll definitely make it again!

Ingredients:
12 spinach ravioli (or whatever kind you prefer)
1 can artichoke hearts, quartered
1 cup half and half
3 slices proscuitto, diced
2 cloves garlic, minced
2 TBS olive oil
1 TBS butter
1/2 cup frozen peas
1/2 cup parmesan cheese

Directions:
Boil ravioli for 8-9 minutes and reserve 1 cup of the cooking liquid. In a saute pan, add olive oil and saute proscuitto for 3-4 minutes until crisp - remove to a plate lined with paper towels and add the cooking liquid and butter to the saute pan. Let cook for about 3 minutes, and add artichoke hearts and peas. Cook for approximately 5 minutes and slowly add in the half and half, and then add the proscuitto and cheese. Serve over ravioli and top with a bit more parm cheese, if desired.