Pumpkin Ravioli with Crispy Margherita® Prosciutto

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).