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1
In 8-inch skillet, heat 1 tablespoon of the olive oil. Add prosciutto; cook until crisp. With sharp knife, chop prosciutto into small pieces. Set aside in small bowl.
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2
Cook butternut squash ravioli as directed on package.
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3
To prosciutto in bowl, add remaining olive oil, the orange juice, orange peel and salt; beat with whisk until well blended.
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4
In large serving bowl, toss prosciutto mixture with cooked ravioli. Sprinkle with basil. Serve immediately.
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