Pumpkin Ravioli with Crispy Margherita® Prosciutto

Pumpkin Ravioli with Crispy Margherita® Prosciutto

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"Savory Margherita® Prosciutto, sautéed garlic, mushrooms and pine nuts over sweet pumpkin ravioli in a rich buttery Amaretto sauce."
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33 m servings 4250 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 4250 kcal
  • 212%
  • Fat:
  • 131 g
  • 201%
  • Carbs:
  • 584.8g
  • 189%
  • Protein:
  • 173.7 g
  • 347%
  • Cholesterol:
  • 541 mg
  • 180%
  • Sodium:
  • 2652 mg
  • 106%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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(R) 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).



I do not like pine nuts so I substituted peas. This is a very easy and tasty recipe.

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