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Pumpkin Ravioli with Crispy Prosciutto
Dinner
Pumpkin Ravioli with Crispy Prosciutto
Total Time30 mins
Skill LevelIntermediate
Servings2
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Savory Margherita Prosciutto over pumpkin ravioli with sautéed garlic, mushrooms and pine nuts in a rich buttery Amaretto sauce.
Let's CookFollow the directions below, fire up the kitchen, and get cooking!
Recipe by
Ingredients
Key IngredientsProduct ImageBoneless Dry Cured Prosciutto
 
1/4 Cup Cubed Margherita® Prosciutto
 
1/2 Pound Ravioli (Preferably Pumpkin Or Butternut Squash)
 
3 Tbsp. Unsalted Butter
 
1 Clove Fresh Garlic, Sliced Thin
 
1/2 Cup Extra Virgin Olive Oil
 
4 Leaves Fresh Sage
 
1 Ounce Pinoli (Pine) Nuts
 
1 1/2 Cups Chicken Stock
 
1 Tbsp. Amaretto Liqueur
 
1/3 Cup Sliced Bowl Mushrooms
Directions
1.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.
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, sauté olive oil, garlic and mushrooms for 1-2 minutes. Add Margherita® Prosciutto.
4.Sauté 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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