Cook the Ravioli according to package instructions and drain, reserving ½ cup of the pasta cooking water. Meanwhile, warm the Alfredo Sauce in a large skillet over medium-high heat. Add the Ravioli and toss to coat, adding the reserved pasta cooking water a little at a time to loosen the sauce if needed.
Add the prosciutto strips to the Ravioli and gently toss again; season with salt and pepper to taste.
Divide the Ravioli among plates and garnish with the pecans and thyme.