Margherita^®

Pumpkin Ravioli with crispy Margherita® Prosciutto

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

¼		cup cubed Margherita® Prosciutto
½		pound of ravioli (preferably pumpkin or butternut squash)
3		tablespoons unsalted butter
1		clove fresh garlic, sliced thin
½		cup extra virgin olive oil
4		leaves of fresh sage
1		ounce of pinoli (pine) nuts
½		cup chicken stock
1		tablespoon Amaretto Liqueur
⅓		cup sliced bowl mushrooms

1.		Preheat oven to 350 degrees. Place the pine nuts on a cookie tray, place in oven for 5-8 minutes at 350 until lightly browned.
2.		Separately, place ravioli in large pot of boiling water, cook to package instructions, about 8-10 minutes. Sift out with large draining.
3.		Separately, in sauce pan, sauté olive oil, garlic and mushrooms for 1-2 minutes. Add Margherita® Prosciutto.
4.		Sauté until garlic and prosciutto are light brown then add Amaretto, allowing it to flame/burn off, then add the butter.
5.		Once butter is melted, add chicken stock. Reduce heat and simmer for 2-3 minutes. Turn off heat and add baked pinoli nuts.
6.		Ladle out sauce onto ravioli in pasta dish, garnish with fresh sage (may also fry sage leaves to crispy for garnish)