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Buttermilk Squash Ravioli
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Butternut Squash Ravioli With Brown Butter And Pancetta

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Pasta
Cuisine: Italian
Keyword: Butternut Squash, Italian, pasta
Servings: 2
Calories: 480kcal
Author: Roz | La Bella Vita Cucina

Ingredients

  • 2 cups butternut squash cubes
  • 1 Tbsp. olive oil
  • 4 large garlic cloves minced
  • 3 Tbsps. fresh thyme
  • 1 package of fresh/frozen or homemade butternut squash ravioli
  • 4 Tbsps. butter
  • 1/3 cup tightly packed fresh sage leaves
  • ½ cup heavy cream add more later, if you prefer
  • ½ cup freshly-grated parmigiana cheese
  • 2 large garlic cloves minced
  • a pinch of nutmeg
  • 1 cup pancetta cut into small cubes

Instructions

  • Preheat the oven to 400 F degrees.
  • Boil a pot of water.
  • While the water is heating up, toss the butternut squash cubes with olive oil, freshly minced garlic, and fresh thyme.  Spread on a baking sheet.  Use parchment paper if you prefer.
  • Roast in preheated oven (400 F) for 30 minutes.
  • Place the ravioli in the boiling water.  Cook for 6 minutes (fresh pasta cooks much faster than boxed pasta, so keep an eye on the ravioli while they cook).  Floating to the top of the water is a helpful way of knowing that the ravioli are finished cooking.
  • In a medium-sized skillet/frying pan, saute' the pancetta until crisp and dark reddish-brown in color, about 10 minutes.  When done, place the pancetta on some paper towels to remove fat/grease.  Set aside.
  • While the butternut squash cubes are roasting and the ravioli are cooking, add the butter to a medium-size skillet/frying pan and cook on medium heat for 5 minutes until the butter is browned.  Do not let the butter burn or smoke.
  • Add the sage to the browned butter, swirling it around the pan several times.  Cook until the sage is dark.  After the sage is darkened, remove it from the browned butter and discard it.
  • Add the heavy cream and parmigiana cheese to the browned butter.  Cook until the cheese is melted.
  • Mix in the minced cloves of garlic and a pinch of nutmeg.
  • Add the pancetta to the mixture.
  • Remove the roasted butternut squash from the oven and add to the browned butter sauce.
  • Add the cooked ravioli to the mixture and GENTLY toss them around in the sauce until all ravioli are coated with the sauce.
  • Season with salt and pepper and more freshly-grated parmigiana cheese.
  • Garnish with fresh sage leaves and sprigs of fresh thyme.
  • Bon Appetito!
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Nutrition

Calories: 480kcal | Carbohydrates: 52g | Protein: 10g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 500mg | Fiber: 4g | Sugar: 3g