1In 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.
2Cook butternut squash ravioli as directed on package.
3To prosciutto in bowl, add remaining olive oil, the orange juice, orange peel and salt; beat with whisk until well blended.
4In large serving bowl, toss prosciutto mixture with cooked ravioli. Sprinkle with basil. Serve immediately.