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!![]()
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Ingredients
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
Key Ingredients
Boneless Dry Cured Prosciutto
Boneless Dry Cured ProsciuttoDirections
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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