Pumpkin Ravioli with Crispy Margherita® Prosciutto

Name: Pumpkin Ravioli with Crispy Margherita® Prosciutto
Prep time: 33 min
Cook time: 33 min
Total time: 33 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Tbsp amaretto liqueur; 227 grams pumpkin or butternut squash ravioli; 355 milliliters chicken stock; 118 milliliters extra virgin olive oil; 79 milliliters sliced fresh mushrooms; 4 leaves fresh sage; 1 clove garlic, sliced thin; 59 milliliters Margherita® Prosciutto; 3 Tbsps unsalted butter

Pumpkin Ravioli with Crispy Margherita® Prosciutto is a gluten free side dish. This recipe serves 2. One portion of this dish contains about 7g of protein, 74g of fat, and a total of 777 calories. If you have sage, extra virgin olive oil, butter, and a few other ingredients on hand, you can make it. It is an affordable recipe for fans of Mediterranean food. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes roughly 33 minutes.

Instructions

Preheat oven to 350 degrees.

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Oven

Place the pine nuts on a cookie tray, place in oven for 5-8 minutes at 350 until lightly browned.

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Pine Nuts

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Oven

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

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Ravioli

Water

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Pot

Separately, in sauce pan, saute olive oil, garlic and mushrooms for 1-2 minutes.

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Mushrooms

Olive Oil

Garlic

Sauce

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Sauce Pan

Add Margherita® Prosciutto.

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Prosciutto

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

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Prosciutto

Amaretto Liqueur

Butter

Garlic

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

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Chicken Stock

Butter

Nuts

Ladle out sauce onto ravioli in pasta dish, garnish with fresh sage (may also fry sage leaves to crispy for garnish).

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Fresh Sage

Ravioli

Pasta

Sauce

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Ladle

Equipment

Ingredients

Servings:

1Tbsp

amaretto liqueur 227grams

pumpkin or butternut squash ravioli 355milliliters

chicken stock 118milliliters

extra virgin olive oil 79milliliters

sliced fresh mushrooms 4leaves

fresh sage 1clove

garlic, sliced thin 59milliliters

Margherita® Prosciutto 3Tbsps

unsalted butter

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Barone Ricasoli Castello di Brolio Chianti Classico Gran Selezione with a 4.4 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.