Ingredients
- 1/4 Cup Cubed Margherita® Prosciutto1/4 Cup
- 1/2 Pound Ravioli (Preferably Pumpkin Or Butternut Squash)1/2 Pound
- 3 Tbsp. Unsalted Butter3 Tbsp.
- 1 Clove Fresh Garlic, Sliced Thin1 Clove
- 1/2 Cup Extra Virgin Olive Oil1/2 Cup
- 4 Leaves Fresh Sage4 Leaves
- 1 Ounce Pinoli (Pine) Nuts1 Ounce
- 1 1/2 Cups Chicken Stock1 1/2 Cups
- 1 Tbsp. Amaretto Liqueur1 Tbsp.
- 1/3 Cup Sliced Bowl Mushrooms1/3 Cup
Instructions
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
