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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
9

Recipe by:

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

33 m servings 4250
Original recipe yields 2 servings

Directions

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  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).
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Nutrition Facts


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

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Reviews

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

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I would reduce the liquid by a LOT next time.

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

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