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Pumpkin Ravioli with crispy Margherita® Prosciutto

prep time: 8 minutes

total time: 30 minutes

Makes: 2 servings

Savory Margherita® Prosciutto over pumpkin ravioli with sautéed garlic, mushrooms and pine nuts in a rich buttery Amaretto sauce.


  • ¼ cup cubed Margherita® Prosciutto
  • ½ pound of ravioli (preferably pumpkin or butternut squash)
  • 3 tablespoons unsalted butter
  • 1 clove fresh garlic, sliced thin
  • ½ cup extra virgin olive oil
  • 4 leaves of fresh sage
  • 1 ounce of pinoli (pine) nuts
  • 1½ cup chicken stock
  • 1 tablespoon Amaretto Liqueur
  • ⅓ cup sliced bowl mushrooms


  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, sauté olive oil, garlic and mushrooms for 1-2 minutes. Add Margherita® Prosciutto.
  4. Sauté 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)