Pumpkin Ravioli with Crispy Margherita Prosciutto Recipe

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.

Separately place ravioli in large pot of boiling water cook to package instructions about 8-10 minutes. Sift out with large draining.

Separately in sauce pan saute olive oil garlic and mushrooms for 1-2 minutes. Add Margherita® Prosciutto.

Saute until garlic and prosciutto are light brown then add Amaretto allowing it to flame/burn off then add the butter.

Once butter is melted add chicken stock. Reduce heat and simmer for 2-3 minutes. Turn off heat and add baked pinoli nuts.

Ladle out sauce onto ravioli in pasta dish garnish with fresh sage (may also fry sage leaves to crispy for garnish).