Pumpkin Ravioli with Crispy Margherita® Prosciutto Recipe - Allrecipes.com
Pumpkin Ravioli with Crispy Margherita(R) Prosciutto Recipe
  • READY IN 33 mins

Pumpkin Ravioli with Crispy Margherita® Prosciutto

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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Directions

  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, saute olive oil, garlic and mushrooms for 1-2 minutes. Add Margherita® Prosciutto.
  4. Saute 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).
Kitchen-Friendly View
  • PREP 8 mins
  • COOK 25 mins
  • READY IN 33 mins
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Nutrition

  • Calories
  • 4250 kcal
  • 212%
  • Carbohydrates
  • 584.8 g
  • 189%
  • Cholesterol
  • 541 mg
  • 180%
  • Fat
  • 131 g
  • 201%
  • Fiber
  • 42.1 g
  • 168%
  • Protein
  • 173.7 g
  • 347%
  • Sodium
  • 2652 mg
  • 106%

* Percent Daily Values are based on a 2,000 calorie diet.

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