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Pumpkin Ravioli with Crispy Margherita® Prosciutto

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

Ingredients :

• 1 ounce pignoli (pine nuts)
• 1/2 pound pumpkin or butternut squash ravioli
• 1/2 cup more virgin olive oil
• 1 clove garlic, sliced skinny
• 1/3 cup sliced fresh mushrooms
• 1/4 cup Margherita® Prosciutto
• 1 tablespoon amaretto liqueur
• three tablespoons unsalted butter
• 1 half of cups fowl stock
• four leaves fresh sage

Instructions :

Prep : 8M	Cook : 2M	Ready in : 33M

• Preheat oven to 350 stages. Place the pine nuts on a cookie tray, location in oven for five-8 mins at 350 until gently browned.
• Separately, region ravioli in big pot of boiling water, cook dinner to package deal commands, about 8-10 mins. Sift out with large draining.
• Separately, in sauce pan, saute olive oil, garlic and mushrooms for 1-2 mins. Add Margherita(R) Prosciutto.
• Saute till garlic and prosciutto are light brown then upload Amaretto, permitting it to flame/burn off, then add the butter.
• Once butter is melted, upload bird inventory. Reduce heat and simmer for 2-three mins. Turn off warmth and add baked pinoli nuts.
• Ladle out sauce onto ravioli in pasta dish, garnish with clean sage (may additionally fry sage leaves to crispy for garnish).

Notes :

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