Welcome to an autumnal treat that is guaranteed to impress. This pumpkin ravioli with margherita prosciutto recipe is a celebration of classic Italian flavors, but with a unique twist. From the creamy pumpkin filling to the silky prosciutto sauce, each bite is a symphony of taste and texture. The perfect blend of savory and sweet elements makes this dish an ideal choice for a cozy dinner or a festive gathering.
A few ingredients might be uncommon for some households, such as pignoli pine nuts and margherita prosciutto. Pignoli pine nuts are known for their sweet and subtle flavor, often used in Italian baking and cooking. They can be found in your local grocery store in the nuts or baking aisle. Margherita Prosciutto is a type of dry-cured ham from Italy, typically sliced thinly and served uncooked. It adds a unique savory note to the dish. If you don't find it in your regular supermarket, try a specialty or gourmet food store.
Ingredients Needed for Pumpkin Ravioli with Margherita Prosciutto
Pignoli pine nuts: These are a variety of pine nut, which add a nice crunch and slightly sweet, buttery flavor to the dish.
Pumpkin ravioli: A form of filled pasta, these are typically found in the refrigerated section of grocery stores. They combine the sweet flavor of pumpkin with a creamy cheese filling.
Extra virgin olive oil: This is used for sauteing. It's a healthier fat that adds a distinct, rich flavor.
Garlic: Used as a seasoning, it adds a robust flavor to the overall dish.
Mushrooms: These add a hearty, earthy flavor and texture to the dish.
Margherita prosciutto: This Italian dry-cured ham adds a savory, salty element that compliments the sweet pumpkin.
Amaretto liqueur: This sweet, almond-flavored Italian liqueur adds a unique kick to the dish.
Unsalted butter: This is added to the sauce for a richer flavor and smoother consistency.
Chicken stock: This forms the base of the sauce, adding a savory depth of flavor.
Sage leaves: These are used as a garnish and add a slightly peppery taste.
One reader, Darwin Rowe says:
This pumpkin ravioli with margherita prosciutto recipe is a game-changer! The combination of flavors is simply divine. The creamy pumpkin filling paired with the savory prosciutto and nutty sage sauce is a match made in culinary heaven. It's a must-try for anyone who loves a comforting and indulgent meal.
Techniques Required for Making Pumpkin Ravioli
How to toast pine nuts: Place the pine nuts on a baking sheet and bake in a preheated oven at 350 degrees F for 5 to 8 minutes until lightly browned.
How to cook pumpkin ravioli: Boil the pumpkin ravioli in a large pot of boiling water according to the package instructions, typically for 8 to 10 minutes. Drain the ravioli using a large strainer.
How to sauté garlic and mushrooms: In a saucepan, heat the olive oil and sauté the garlic and mushrooms for 1 to 2 minutes until they are softened and fragrant.
How to flambe with amaretto liqueur: After adding the amaretto liqueur to the sautéed ingredients, carefully ignite the fumes with a long match or lighter to create a brief burst of flames. Allow the flames to burn off before proceeding with the recipe.
How to simmer the sauce: Once the amaretto has flamed off, add the butter and chicken stock to the saucepan. Reduce the heat and simmer the sauce for 2 to 3 minutes, allowing the flavors to meld together.
How to garnish with fresh sage: Sprinkle the finished dish with fresh sage leaves as a garnish before serving.
How To Make Pumpkin Ravioli with Margherita® Prosciutto
Cooked in just 25 minutes, sweet pumpkin ravioli is topped with crispy prosciutto and pignoli nuts sauteed over garlic and Amaretto for a tastier plate.
Serves:
Ingredients
- 1ozpignoli pine nuts
- ½lbpumpkin ravioli,or butternut squash
- ½cupextra virgin olive oil
- 1clovegarlic,sliced thin
- ⅓cupmushrooms,fresh, sliced
- ¼cupMargherita® Prosciutto
- 1tbspamaretto liqueur
- 3tbspunsalted butter
- 1½cupschicken stock
- 4sage leaves,fresh
Instructions
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Preheat oven to 350 degrees F. Place the pine nuts on a cookie tray, cook in oven for 5 to 8 minutes until lightly browned.
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Separately, place ravioli in large pot of boiling water, cook to package instructions for about 8 to 10 minutes. Sift out with large draining.
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Separately, in sauce pan, saute olive oil, garlic and mushrooms for 1 to 2 minutes. Add Margherita® Prosciutto.
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Saute until garlic and prosciutto are light brown then add Amaretto, allowing it to flame or burn off, then add the butter.
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Once butter is melted, add chicken stock. Reduce heat and simmer for 2 to 3 minutes. Turn off heat and add baked pinoli nuts.
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Ladle out sauce onto ravioli in pasta dish, garnish with fresh sage.
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Serve and enjoy.
Nutrition
- Calories: 1212.87kcal
- Fat: 93.11g
- Saturated Fat: 24.40g
- Trans Fat: 0.70g
- Monounsaturated Fat: 50.63g
- Polyunsaturated Fat: 12.30g
- Carbohydrates: 67.73g
- Fiber: 3.63g
- Sugar: 8.06g
- Protein: 27.51g
- Cholesterol: 111.07mg
- Sodium: 1194.88mg
- Calcium: 223.63mg
- Potassium: 536.57mg
- Iron: 4.02mg
- Vitamin A: 196.63µg
- Vitamin C: 1.83mg
Helpful Technique for Preparing the Prosciutto
When toasting pine nuts, it's important to keep a close eye on them as they can easily burn due to their high oil content. Stir them occasionally to ensure even toasting. The toasted nuts will add a rich, nutty flavor to your pumpkin ravioli.
Time-Saving Tips for Preparing This Ravioli Recipe
Prep ahead: Prepare the pumpkin ravioli filling and sauce a day in advance to save time on the day of serving.
Use store-bought: Consider using store-bought ravioli to cut down on prep time without sacrificing flavor.
Multitask: While the pine nuts are toasting in the oven, start preparing the sauce to maximize efficiency in the kitchen.
Freeze extra: Make a larger batch of ravioli and freeze the extra for future quick and convenient meals.
Organize ingredients: Before starting, ensure all ingredients and kitchen tools are organized and easily accessible to streamline the cooking process.
Invest in a ravioli stamp: Using a ravioli stamp can help speed up the process of shaping and sealing the ravioli, saving time and ensuring uniformity.
Prep the sage: Wash and chop the sage leaves in advance to have them ready to garnish the dish when serving.
Substitute Ingredients For Pumpkin Ravioli with Margherita® Prosciutto Recipe
pignoli pine nuts - Substitute with walnuts: Walnuts have a similar rich, nutty flavor and a crunchy texture that can work well in place of pine nuts.
pumpkin ravioli - Substitute with butternut squash ravioli: Butternut squash ravioli has a similar sweet and nutty flavor profile, making it a great substitute for pumpkin ravioli.
extra virgin olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and high smoke point, making it a suitable substitute for extra virgin olive oil in this recipe.
mushrooms - Substitute with spinach: Spinach can add a similar earthy and savory flavor to the dish, providing a delicious alternative to mushrooms.
margherita® prosciutto - Substitute with smoked turkey: Smoked turkey can provide a similar salty and savory flavor to the dish, making it a suitable substitute for prosciutto.
amaretto liqueur - Substitute with almond extract: Almond extract can impart a similar nutty flavor to the dish, replacing the almond notes of amaretto liqueur.
unsalted butter - Substitute with ghee: Ghee has a rich, buttery flavor and can be used as a substitute for unsalted butter in this recipe.
chicken stock - Substitute with vegetable stock: Vegetable stock can provide a similar depth of flavor and richness to the dish, replacing the chicken stock.
sage leaves - Substitute with thyme: Thyme can offer a similar earthy and slightly minty flavor, making it a suitable substitute for sage leaves in this recipe.
Plating Ideas for Pumpkin Ravioli with Prosciutto
Elevate the plating: When presenting the pumpkin ravioli, ensure that the plate is clean and free of any smudges. The ravioli should be neatly arranged, with each piece placed deliberately and with care.
Incorporate color contrast: Introduce vibrant elements to the plate to create visual interest. Consider adding a sprinkle of finely chopped parsley or a drizzle of aged balsamic reduction to enhance the overall presentation.
Emphasize texture: Incorporate a textural element such as a delicate microgreen garnish or a sprinkle of toasted breadcrumbs to add depth and complexity to the dish.
Highlight the ravioli: Place the ravioli as the focal point of the dish, ensuring that it takes center stage and is showcased as the star ingredient.
Utilize negative space: Embrace the beauty of simplicity by allowing some areas of the plate to remain empty, creating a sense of balance and elegance in the presentation.
Consider the plate shape and size: Choose a plate that complements the dish, ensuring that it provides ample space for the ravioli to be showcased without appearing crowded.
Incorporate fresh herbs: Introduce a sprig of fresh sage or another herb to add a pop of color and freshness to the presentation, enhancing the overall visual appeal.
Essential Kitchen Tools for Making Pumpkin Ravioli
- Oven: An essential appliance for baking, roasting, and broiling food items.
- Stove: Used for cooking and heating food, it is a versatile tool for various cooking techniques.
- Saucepan: A deep cooking vessel with a handle and often a lid, used for cooking sauces, boiling or reheating liquids, and preparing soups.
- Pot: A versatile cooking tool used for boiling, simmering, and stewing various ingredients.
- Cookie tray: A flat, rectangular metal sheet with raised edges, used for baking cookies, roasting vegetables, and more.
- Pasta pot: Specifically designed for cooking pasta, it typically has a strainer insert for easy draining.
- Sauté pan: A wide, flat-bottomed pan with relatively tall sides, perfect for sautéing, frying, and searing ingredients.
- Food processor: A versatile kitchen appliance used for chopping, slicing, shredding, and pureeing ingredients.
- Mixing bowl: Essential for combining ingredients, mixing batters, and preparing various recipes.
- Draining spoon: A slotted spoon used for removing solid foods from liquids, such as pasta from boiling water or vegetables from broth.
- Pasta dish: A shallow, wide bowl or plate specifically designed for serving pasta dishes.
- Ladle: A long-handled spoon with a deep bowl, used for serving soups, stews, and sauces.
Storage and Freezing Instructions for Pumpkin Ravioli
- To store leftover pumpkin ravioli with margherita prosciutto, allow the dish to cool completely to room temperature before transferring it to an airtight container. Refrigerate for up to 3-4 days.
- When reheating refrigerated leftovers, place the desired portion in a microwave-safe dish and heat in the microwave until warmed through, or alternatively, reheat gently in a saucepan over medium-low heat, stirring occasionally.
- For longer storage, you can freeze the pumpkin ravioli with margherita prosciutto:
- Allow the dish to cool completely to room temperature.
- Transfer the ravioli and sauce to a freezer-safe container or resealable plastic bag, ensuring that the ravioli is submerged in the sauce to prevent freezer burn.
- Label the container with the date and contents, then place it in the freezer for up to 2-3 months.
- To reheat frozen pumpkin ravioli with margherita prosciutto:
- Thaw the frozen portion in the refrigerator overnight.
- Transfer the thawed ravioli and sauce to a saucepan and reheat gently over medium-low heat, stirring occasionally, until warmed through.
- If the sauce appears too thick after thawing, you can add a splash of chicken stock or water to thin it out while reheating.
- Note: The texture of the ravioli may change slightly after freezing and thawing, but the flavor should remain delicious.
How To Reheat Leftover Pumpkin Ravioli with Margherita Prosciutto
Preheat your oven to 350°F (175°C). Place the leftover pumpkin ravioli in an oven-safe dish and cover it with aluminum foil. Bake for about 10-15 minutes or until heated through. This method helps to retain the moisture and prevent the ravioli from drying out.
For a quicker option, you can use the microwave. Place the ravioli in a microwave-safe dish and cover it with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through. Be careful not to overheat, as this can cause the ravioli to become rubbery.
If you want to reheat the margherita prosciutto sauce separately, place it in a saucepan over low heat. Stir occasionally until it's heated through. You can add a splash of chicken stock or water to thin out the sauce if needed.
Once the ravioli and sauce are heated, combine them in a serving dish. Garnish with freshly grated Parmesan cheese, a sprinkle of pine nuts, and a few torn sage leaves for a burst of flavor.
If you want to add some extra texture and crunch to your reheated dish, you can toast some breadcrumbs in a pan with a bit of olive oil and sprinkle them over the top of the ravioli before serving.
Interesting Trivia About Pumpkin Ravioli with Margherita Prosciutto
The pumpkin ravioli with Margherita prosciutto recipe is a delicious combination of sweet and savory flavors, creating a unique and satisfying dish. The addition of amaretto liqueur in the sauce adds a subtle nutty undertone, enhancing the overall taste of the dish. This recipe is a perfect example of how diverse ingredients can come together to create a delightful culinary experience.
Is Making Pumpkin Ravioli at Home Cost-Effective?
The cost-effectiveness of this pumpkin ravioli with margherita prosciutto recipe largely depends on the availability and cost of the ingredients. While pumpkin ravioli and margherita prosciutto can be pricier, the dish's overall cost can be balanced by using cost-effective alternatives for other ingredients. With pignoli pine nuts, amaretto liqueur, and chicken stock being the main cost contributors, the approximate cost for a household of 4 people can range from $25 to $35. The dish's rich flavors and unique combination make it a delightful treat, earning a solid 8/10 rating for taste and creativity.
Is This Pumpkin Ravioli Dish Healthy or Unhealthy?
This pumpkin ravioli with margherita prosciutto recipe has both healthy and unhealthy aspects. On the positive side, it includes nutrient-rich ingredients like pumpkin, mushrooms, and sage. Pumpkin is an excellent source of vitamin A, while mushrooms provide B vitamins and minerals. The recipe also incorporates healthy fats from olive oil and pine nuts.
However, the dish is quite high in calories and fat due to the generous amounts of olive oil, butter, and prosciutto. The amaretto liqueur adds extra calories and sugar. Additionally, the ravioli pasta itself is a refined carbohydrate, which can cause blood sugar spikes and provide fewer nutrients compared to whole grain alternatives.
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of olive oil and butter used in the sauce, or replace some of the butter with a healthier alternative like Greek yogurt
- Opt for whole grain or vegetable-based ravioli to increase fiber and nutrient content
- Use a leaner protein source, such as turkey or chicken breast, instead of prosciutto to reduce saturated fat and sodium
- Increase the proportion of mushrooms and add other vegetables like spinach or zucchini to boost the dish's overall nutrient profile
- Omit the amaretto liqueur to reduce calories and sugar, or replace it with a small amount of almond extract for a similar flavor
Editor's Opinion on This Pumpkin Ravioli Dish
The combination of pumpkin ravioli with margherita prosciutto is a delightful fusion of flavors. The use of amaretto liqueur adds a subtle sweetness to the dish, complementing the savory prosciutto and earthy pumpkin. The addition of pine nuts provides a pleasant crunch, while the sage-infused butter sauce ties everything together beautifully. Overall, this recipe offers a harmonious balance of textures and tastes, making it a sophisticated and satisfying dish for any occasion.
Enhance Your Pumpkin Ravioli with Margherita® Prosciutto Recipe with These Unique Side Dishes:
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Why trust this Pumpkin Ravioli with Margherita® Prosciutto Recipe:
This recipe offers a delightful fusion of flavors and textures, combining the earthy richness of pumpkin ravioli with the savory allure of margherita prosciutto. The use of amaretto liqueur adds a subtle sweetness, while the aromatic sage leaves infuse the dish with a warm, herbaceous essence. The inclusion of pignoli pine nuts lends a delightful crunch, complementing the velvety texture of the ravioli. With the careful balance of ingredients and the meticulous cooking instructions, this recipe promises a tantalizing dining experience that users can trust and savor.
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