Pumpkin Ravioli with Margherita® Prosciutto Recipe

Pumpkin Ravioli with Margherita® Prosciutto Recipe

How To Make Pumpkin Ravioli with Margherita® Prosciutto

Cooked in just 25 minutes, sweet pumpkin ravioli is topped with crispy prosciutto and pignoli nuts sauteed over garlic and Amaretto for a tastier plate.

Preparation: 8 minutes
Cooking: 25 minutes
Total: 33 minutes



  • 1ozpignoli pine nuts
  • ½lbpumpkin ravioli,or butternut squash
  • ½cupextra virgin olive oil
  • 1clovegarlic,sliced thin
  • cupmushrooms,fresh, sliced
  • ¼cupMargherita® Prosciutto
  • 1tbspamaretto liqueur
  • 3tbspunsalted butter
  • cupschicken stock
  • 4sage leaves,fresh


  1. Preheat oven to 350 degrees F. Place the pine nuts on a cookie tray, cook in oven for 5 to 8 minutes until lightly browned.

  2. Separately, place ravioli in large pot of boiling water, cook to package instructions for about 8 to 10 minutes. Sift out with large draining.

  3. Separately, in sauce pan, saute olive oil, garlic and mushrooms for 1 to 2 minutes. Add Margherita® Prosciutto.

  4. Saute until garlic and prosciutto are light brown then add Amaretto, allowing it to flame or burn off, then add the butter.

  5. Once butter is melted, add chicken stock. Reduce heat and simmer for 2 to 3 minutes. Turn off heat and add baked pinoli nuts.

  6. Ladle out sauce onto ravioli in pasta dish, garnish with fresh sage.

  7. Serve and enjoy.


  • Calories: 1212.87kcal
  • Fat: 93.11g
  • Saturated Fat: 24.40g
  • Trans Fat: 0.70g
  • Monounsaturated Fat: 50.63g
  • Polyunsaturated Fat: 12.30g
  • Carbohydrates: 67.73g
  • Fiber: 3.63g
  • Sugar: 8.06g
  • Protein: 27.51g
  • Cholesterol: 111.07mg
  • Sodium: 1194.88mg
  • Calcium: 223.63mg
  • Potassium: 536.57mg
  • Iron: 4.02mg
  • Vitamin A: 196.63µg
  • Vitamin C: 1.83mg
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