BCL - Pumpkin Ravioli with Crispy Margherita® Prosciutto Good Recipes

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Pumpkin Ravioli with Crispy Margherita® Prosciutto

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

Ingredients :

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

Instructions :

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

• Preheat oven to 350 levels. Place the pine nuts on a cookie tray, vicinity in oven for 5-eight mins at 350 until lightly browned.
• Separately, place ravioli in huge pot of boiling water, prepare dinner to package deal commands, about eight-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 until garlic and prosciutto are light brown then add Amaretto, permitting it to flame/burn off, then add the butter.
• Once butter is melted, upload chicken inventory. Reduce heat and simmer for 2-3 mins. Turn off heat and upload 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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