Ingredients
1ozpignoli pine nuts
½lbpumpkin ravioli,or butternut squash
½cupextra virgin olive oil
1clovegarlic,sliced thin
⅓cupmushrooms,fresh, sliced
¼cupMargherita® Prosciutto
1tbspamaretto liqueur
3tbspunsalted butter
1½cupschicken stock
4sage leaves,fresh
Preparation
Preheat oven to 350 degrees F. Place the pine nuts on a cookie tray, cook in oven for 5 to 8 minutes until lightly browned.
Separately, place ravioli in large pot of boiling water, cook to package instructions for about 8 to 10 minutes. Sift out with large draining.
Separately, in sauce pan, saute olive oil, garlic and mushrooms for 1 to 2 minutes. Add Margherita® Prosciutto.
Saute until garlic and prosciutto are light brown then add Amaretto, allowing it to flame or burn off, then add the butter.
Once butter is melted, add chicken stock. Reduce heat and simmer for 2 to 3 minutes. Turn off heat and add baked pinoli nuts.
Ladle out sauce onto ravioli in pasta dish, garnish with fresh sage.
Serve and enjoy.
