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Monday, August 24, 2015

Pumpkin Ravioli With Crispy Margherita® Prosciutto

Ingredients

  • Servings: 2
  • 1 ounce pignoli (pine nuts)
  • 1/2 pound pumpkin or butternut squash ravioli
  • 1/2 cup extra virgin olive oil
  • 1 clove garlic, sliced thin
  • 1/3 cup sliced fresh mushrooms
  • 1/4 cup margherita® prosciutto
  • 1 tablespoon amaretto liqueur
  • 3 tablespoons unsalted butter
  • 1 1/2 cups chicken stock
  • 4 leaves fresh sage

Recipe

    Preparation Time: 8 mins Cook Time: 25 mins Ready Time: 33 mins

  • 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).

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