Pumpkin Ravioli With Crispy Margherita® Prosciutto

• 1 ounce pignoli (pine nuts)
• 1/2 pound pumpkin or butternut squash ravioli
• 1/2 cup extra virgin olive oil
• 1 clove garlic, sliced thin
• 1/3 cup sliced fresh mushrooms
• 1/4 cup Margherita(R) Prosciutto
• 1 tablespoon amaretto liqueur
• 3 tablespoons unsalted butter
• 1 1/2 cups chicken stock
• 4 leaves fresh sage

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).

nuts, pumpkin, extra virgin olive oil, clove garlic, mushrooms, liqueur, unsalted butter, chicken stock, sage

Taken from www.allrecipes.com/recipe/235115/pumpkin-ravioli-with-crispy-margherita-prosciutto/ (may not work)