Skip to main content
Smithfield
Dinner

Pumpkin Ravioli with Crispy Margherita® Prosciutto

alarm
Total Time:
30 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
2 Servings

Savory Margherita® Prosciutto over pumpkin ravioli with sautéed garlic, mushrooms and pine nuts in a rich buttery Amaretto sauce.

Savory Margherita® Prosciutto over pumpkin ravioli with sautéed garlic, mushrooms and pine nuts in a rich buttery Amaretto sauce.

Share:
Print:
Pumpkin Ravioli with Crispy Margherita® Prosciutto
alarm
Total Time:
30 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
2 Servings

Ingredients


Product ImageBoneless Dry Cured Prosciutto
  • 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


  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)

There's Italian, and then there's Margherita

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

Suggested Recipes

Risotto with Crispy Salami and Asparagus
alarm
45 mins
school
Beginner
restaurant_menu
4 Servings
alarm45 mins
schoolBeginner
restaurant_menu4 Servings

Risotto with Crispy Salami and Asparagus
star_borderstar_borderstar_borderstar_borderstar_border
(0 Reviews)
Ricotta & Margherita® Salami Manicotti
alarm
1 hr 30 mins
school
Intermediate
restaurant_menu
6 Servings
alarm1 hr 30 mins
schoolIntermediate
restaurant_menu6 Servings

star_borderstar_borderstar_borderstar_borderstar_border
(0 Reviews)
Pork Involtini with Margherita® Capicola, Sherry and Apricots
alarm
45 mins
school
Intermediate
restaurant_menu
4 Servings
alarm45 mins
schoolIntermediate
restaurant_menu4 Servings

star_borderstar_borderstar_borderstar_borderstar_border
(0 Reviews)

Customer Reviews & Ratings

Loading...
Cook's Ham
Join Our
Conversation
© 2023 Smithfield Foods, Inc. All rights reserved.