Ingredients
1/4 Cup
Cubed Margherita® Prosciutto
1/4 Cup
1/2 Pound
Ravioli (Preferably Pumpkin Or Butternut Squash)
1/2 Pound
3 Tbsp.
Unsalted Butter
3 Tbsp.
1 Clove
Fresh Garlic, Sliced Thin
1 Clove
1/2 Cup
Extra Virgin Olive Oil
1/2 Cup
4 Leaves
Fresh Sage
4 Leaves
1 Ounce
Pinoli (Pine) Nuts
1 Ounce
1 1/2 Cups
Chicken Stock
1 1/2 Cups
1 Tbsp.
Amaretto Liqueur
1 Tbsp.
1/3 Cup
Sliced Bowl Mushrooms
1/3 Cup
Directions
Preheat oven to 350°F. Place the pine nuts on a cookie tray, place in oven for 5-8 minutes at 350°F 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, sauté olive oil, garlic and mushrooms for 1-2 minutes. Add Margherita® Prosciutto.
Sauté 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)
