Bring a large pot of water to a boil for the pasta.
Heat a large skillet over medium-high heat with olive oil, 2 turns of the pan. Add the sausage and brown and crumble; add the prosciutto and combine evenly with sausage. Add whites of onions and garlic, and stir a minute; add wine and swirl. Add the peas and season with salt, pepper and thyme. Gently mash up the peas a bit then melt in the ricotta, reduce heat to low.