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).