New<> this month
Get the Allrecipes magazine
  • ✕
+
  • ✕
—
Photo of Pumpkin Ravioli with Crispy Margherita® Prosciutto by Margherita Meats

Pumpkin Ravioli with Crispy Margherita® Prosciutto

Rated as 4 out of 5 Stars
3 made it  |  3 reviews   |  2 photos
8

Recipe by:

"Savory Margherita® Prosciutto, sautéed garlic, mushrooms and pine nuts over sweet pumpkin ravioli in a rich buttery Amaretto sauce."
Added to shopping list. Go to shopping list.

Ingredients

33 m servings 4250
Original recipe yields 2 servings

Directions

{{model.addEditText}} Print
  1. 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.
  2. Separately, place ravioli in large pot of boiling water, cook to package instructions, about 8-10 minutes. Sift out with large draining.
  3. Separately, in sauce pan, saute olive oil, garlic and mushrooms for 1-2 minutes. Add Margherita(R) Prosciutto.
  4. Saute until garlic and prosciutto are light brown then add Amaretto, allowing it to flame/burn off, then add the butter.
  5. Once butter is melted, add chicken stock. Reduce heat and simmer for 2-3 minutes. Turn off heat and add baked pinoli nuts.
  6. Ladle out sauce onto ravioli in pasta dish, garnish with fresh sage (may also fry sage leaves to crispy for garnish).
You might also like
Mac and 'Shews (Vegan Mac and Cheese)

A very simple dairy-free, and cheesy cashew macaroni!
Pumpkin Lasagna

A satisfying Fall-flavored dish for the entire family.
Penne with Italian Sausage, Mushrooms, and Pumpkin Sauce

Make-ahead meal full of rich sauce!

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Nutrition Facts


Per Serving: 4250 calories; 131 584.8 173.7 541 2652 Full nutrition

Explore more

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Reviews

Read all reviews 3
Rate and review
Most helpful
Most positive
Least positive
Newest

Good flavor even without prosciutto however the chicken stock was not only unnecessary it didn’t boil down enough

Read more

I would reduce the liquid by a LOT next time.

Read more

I do not like pine nuts so I substituted peas. This is a very easy and tasty recipe.

Read more
More Reviews