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

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Recipe Summary

prep:
8 mins
cook:
25 mins
total:
33 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

4250 calories; protein 173.7g; carbohydrates 584.8g; fat 131g; cholesterol 540.9mg; sodium 2651.8mg. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 4 stars
04/15/2018
Good flavor even without prosciutto however the chicken stock was not only unnecessary it didn t boil down enough Read More
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/05/2015
I do not like pine nuts so I substituted peas. This is a very easy and tasty recipe. Read More
Rating: 4 stars
12/28/2016
I would reduce the liquid by a LOT next time. Read More
Rating: 4 stars
04/15/2018
Good flavor even without prosciutto however the chicken stock was not only unnecessary it didn t boil down enough Read More
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