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)
There's Italian, and then there's Margherita
