Pumpkin Ravioli with Crispy Margherita® Prosciutto recipe
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Ingredients
- 1 ounce pignoli (pine nuts) ½ pound pumpkin or butternut squash ravioli ½ cup extra virgin olive oil 1 clove garlic, sliced thin ⅓ cup sliced fresh mushrooms ¼ cup Margherita® Prosciutto 1 tablespoon amaretto liqueur 3 tablespoons unsalted butter 1 ½ cups chicken stock 4 leaves fresh sage
Nutrition Info
- 4249.9 caloriescarbohydrate: 584.8 gcholesterol: 540.9 mgfat: 131 gfiber: 42.1 gprotein: 173.7 gsaturatedFat: 41.3 gservingSize: -sodium: 2651.8 mgsugar: 4.5 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Ravioli with Crispy Margherita® Prosciutto
Directions
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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.
Separately, place ravioli in large pot of boiling water, cook to package instructions, about 8-10 minutes. Sift out with large draining.
Separately, in sauce pan, saute olive oil, garlic and mushrooms for 1-2 minutes. Add Margherita® Prosciutto.
Saute until garlic and prosciutto are light brown then add Amaretto, allowing it to flame/burn off, then add the butter.
Once butter is melted, add chicken stock. Reduce heat and simmer for 2-3 minutes. Turn off heat and add baked pinoli nuts.
Ladle out sauce onto ravioli in pasta dish, garnish with fresh sage (may also fry sage leaves to crispy for garnish).