PUMPKIN RAVIOLI WITH CRISPY MARGHERITA® PROSCIUTTO

Pumpkin Ravioli with Crispy Margherita® Prosciutto image

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

Provided by Margherita Meats

Categories Trusted Brands: Recipes and Tips Margherita® Meats

Time 33m

Yield 2

Number Of Ingredients 10

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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

Steps:

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).

Nutrition Facts : Calories 4249.9 calories, Carbohydrate 584.8 g, Cholesterol 540.9 mg, Fat 131 g, Fiber 42.1 g, Protein 173.7 g, SaturatedFat 41.3 g, Sodium 2651.8 mg, Sugar 4.5 g