- 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
- 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(R) 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).
09/17/2019
recipepes.com
pumpkin ravioli with crispy margherita® prosciutto, recipe
PT15M
PT1H
5
455 calories
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