Heat 3 tbsp. of oil and about 1 tsp. of black pepper to the skillet on medium heat. Add figs until they are fragrant and slightly browned. About 2-3 min. Set aside.
Bring a large pot of water to aboil and cook the ravioli according to package instructions. Drain and set aside, reserving 1 cup of pasta water.
Add the butter, cheese, remaining olive oil and ½ the pasta water and simmer on medium heat until mixture becomes a creamy consistency. Add ravioli and remaining pasta water if mixture is too thick. Coat ravioli evenly and transfer to serving dish. Garnish with extra cheese, pepper and prosciutto.
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