Pumpkin Ravioli with Crispy Margherita® Prosciutto

Ingredients

• 1 tablespoon amaretto 
• 0.5 pound butternut squash ravioli 
• 1.5 cups chicken stock see 
• 0.5 cup olive oil extra virgin 
• 0.3 cup mushrooms fresh sliced
• 4 leaves sage fresh
• 1 clove garlic sliced thin
• 0.3 cup pancetta margherita®
• 3 tablespoons butter unsalted

Equipment

• sauce pan
• ladle
• oven
• pot

Directions

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