1. Bring 4 quarts water to boil. Meanwhile, melt butter or heat oil in medium skillet over medium-high heat. Add onion and garlic and cook until softened, about 3 minutes. Add chicken broth and cook 2 minutes. Add peas, cream and pepper. Bring sauce to boil; boil 5 minutes, stirring occasionally. Add ham. Cool completely and freeze in desired container.
Thaw in frig overnight. Bring water to a boil and cook ravioli according to package directions. Drain. In a saucepan, warm Ham mixture. Toss ravioli in large heated serving bowl with cream sauce and sprinkle with parsley. Makes 4 servings
NOTE: This quick entree is elegant enough for the most discerning dinner guests. Whip up the creamy sauce while the water is boiling for the pasta.