Pumpkin Ravioli with Crispy Margherita® Prosciutto

Savory Margherita® Prosciutto, sautéed garlic, mushrooms and pine nuts over sweet pumpkin ravioli in a rich buttery Amaretto sauce.

• Preparation Time: 8 mins
• Cooking Time: 25 mins
• Total Time: 33 mins
• Calories: 4250 Calories

Ingredients

• 3 tablespoons unsalted butter
• 1 tablespoon amaretto liqueur
• 1 ½ cups chicken stock
• ½ cup extra virgin olive oil
• 1 ounce pignoli (pine nuts)
• ½ pound pumpkin or butternut squash ravioli
• 1 clove garlic, sliced thin
• ⅓ cup sliced fresh mushrooms
• ¼ cup Margherita® Prosciutto
• 4 leaves fresh sage

Recipe Instructions

Step 1

Preheat oven to 350 degrees. Place the pine nuts on a cookie tray, place in oven for 5-8 minutes at 350 until lightly browned.

Step 2

Separately, place ravioli in large pot of boiling water, cook to package instructions, about 8-10 minutes. Sift out with large draining.

Step 3

Separately, in sauce pan, saute olive oil, garlic and mushrooms for 1-2 minutes. Add Margherita® Prosciutto.

Step 4

Saute until garlic and prosciutto are light brown then add Amaretto, allowing it to flame/burn off, then add the butter.

Step 5

Once butter is melted, add chicken stock. Reduce heat and simmer for 2-3 minutes. Turn off heat and add baked pinoli nuts.

Step 6

Ladle out sauce onto ravioli in pasta dish, garnish with fresh sage (may also fry sage leaves to crispy for garnish).