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.
Serves:
Ingredients
- 1ozpignoli pine nuts
- ½lbpumpkin ravioli,or butternut squash
- ½cupextra virgin olive oil
- 1clovegarlic,sliced thin
- ⅓cupmushrooms,fresh, sliced
- ¼cupMargherita® Prosciutto
- 1tbspamaretto liqueur
- 3tbspunsalted butter
- 1½cupschicken stock
- 4sage leaves,fresh
Instructions
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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.
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Separately, place ravioli in large pot of boiling water, cook to package instructions for about 8 to 10 minutes. Sift out with large draining.
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Separately, in sauce pan, saute olive oil, garlic and mushrooms for 1 to 2 minutes. Add Margherita® Prosciutto.
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Saute until garlic and prosciutto are light brown then add Amaretto, allowing it to flame or burn off, then add the butter.
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Once butter is melted, add chicken stock. Reduce heat and simmer for 2 to 3 minutes. Turn off heat and add baked pinoli nuts.
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Ladle out sauce onto ravioli in pasta dish, garnish with fresh sage.
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Serve and enjoy.
Nutrition
- 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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