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Pumpkin Ravioli with Crispy Margherita® Prosciutto

Rated as 4 out of 5 Stars

"Savory Margherita® Prosciutto, sautéed garlic, mushrooms and pine nuts over sweet pumpkin ravioli in a rich buttery Amaretto sauce."
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33 m servings 4250
Original recipe yields 2 servings


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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).

Nutrition Facts

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

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Read all reviews 3
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Good flavor even without prosciutto however the chicken stock was not only unnecessary it didn’t boil down enough

I would reduce the liquid by a LOT next time.

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