Pumpkin Ravioli with Prosciutto & Amaretto
Use our Pumpkin & Mascarpone Ravioli to create this memorable Fall dish! SKU #35776
Ingredients
- 1 lb. Pumpkin & Mascarpone Ravioli 35576
- 1.5 C Chicken Stock
- ½ C Mushrooms sliced
- 2 TBL Amaretto Liquor
- 1/2 TBL Cornstarch
- ¼ Cup Pine Nuts
- 3 TBL Butter
- ¼ Cup Prosciutto
- 4 Sage leaves
- 2 Cloves Garlic
- Salt & Pepper
Instructions
- Gather ingredients.
- Thinly slice garlic. Chop prosciutto.
- In a medium saucepan, heat to medium-high. Add pine nuts and lightly toast until golden brown. Be sure not to burn. Remove from heat and set aside.
- Bring a pot of water to boil. Cook ravioli per instructions, about 3-4 minutes. Remove from water and set aside.
- Add the prosciutto and cook until fat is rendered, and prosciutto is crisp. Remove pieces from pan and set aside on dry paper town to drain excess fat.
- Add mushroom and cook down until tender, about 5 minutes. Add garlic and cook an additional minute.
- Add the sage leaves and butter. Heat until butter is melted. Carefully add the amaretto. Burn off alcohol.
- Once alcohol burns off, mix the cornstarch and the chicken stock, add to pan. Allow to reduce and thicken to desired consistency. The sauce should have body but not be overly thick. Cover and turn to low.
- Toss ravioli in mushroom sauce.
- To plate: Scoop ravioli and mushroom sauce on place. Top with crispy prosciutto and toasted pine nuts.
Notes
• If you can’t fine prosciutto you could also use pancetta or even a maple bacon.
• In place of pine nuts, you could use walnuts.
• To make the dish a little sweeter, add dried cranberries.
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