Pumpkin Ravioli With Crispy Margherita® Prosciutto

Name: Pumpkin Ravioli With Crispy Margherita® Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce pignoli (pine nuts); 1/2 pound pumpkin or butternut squash ravioli; 1/2 cup extra virgin olive oil; 1 clove garlic, sliced thin; 1/3 cup sliced fresh mushrooms; 1/4 cup Margherita(R) Prosciutto; 1 tablespoon amaretto liqueur; 3 tablespoons unsalted butter; 1 1/2 cups chicken stock; 4 leaves fresh sage

Servings: persons

1
Preheat oven to 350 degrees. Place the pine nuts on a cookie tray, place in oven for 5-8 minutes at 350 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, saute olive oil, garlic and mushrooms for 1-2 minutes. Add Margherita(R) Prosciutto.
4
Saute 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).

901

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ounce pignoli (pine nuts), 1/2 pound pumpkin or butternut squash ravioli, 1/2 cup extra virgin olive oil, 1 clove garlic, sliced thin, and more.

Yes, Pumpkin Ravioli With Crispy Margherita® Prosciutto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!