Butternut Squash Ravioli with Pancetta and Sage

Name: Butternut Squash Ravioli with Pancetta and Sage
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons freshly ground black pepper; 454 grams cup mashed cooked butternut squash (about uncooked); 7 grams 1/4 cup dried porcini mushrooms (about; 5 Tbsps dry breadcrumbs; 1 large egg, lightly beaten; 2 teaspoons chopped fresh sage; 0 teaspoons ground nutmeg; 2 teaspoons grated lemon rind; 2 Tbsps olive oil; 71 grams 2/3 cup chopped pancetta (about; 28 grams 1/4 cup grated fresh Parmesan cheese; 0 teaspoons salt; 40 won ton wrappers

Butternut Squash Ravioli with Pancettan and Sage might be just the Mediterranean recipe you are searching for. This recipe serves 4. One portion of this dish contains approximately 17g of protein, 17g of fat, and a total of 489 calories. It works well as an affordable main course. If you have pepper, pancetta, olive oil, and a few other ingredients on hand, you can make it. To use up the dry breadcrumbs you could follow this main course with the Gluten Free Dairy Free Coconut Tarts as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Pour boiling water over mushrooms in a bowl. Cover and let stand 30 minutes or until tender, and drain. Squeeze mushrooms to remove excess moisture. Chop mushrooms.

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Mushrooms

Water

Equipment you will use

Bowl

Heat oil in a medium saucepan over medium-high heat.

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Cooking Oil

Equipment you will use

Sauce Pan

Add pancetta; cook until crisp.

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Pancetta

Remove half of pancetta from pan with a slotted spoon, and place in a medium bowl, reserving remaining pancetta and drippings.

Ingredients you will need

Pancetta

Equipment you will use

Slotted Spoon

Bowl

Frying Pan

Add the mushrooms, squash, breadcrumbs, cheese, rind, salt, nutmeg, and egg to bowl, stirring to combine.

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Breadcrumbs

Mushrooms

Cheese

Nutmeg

Squash

Beef

Salt

Egg

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Bowl

Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1 tablespoon squash mixture into center of each wrapper.

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Squash

Brush edges of wrapper with water, and top with another wrapper, stretching top wrapper slightly to meet edges of bottom wrapper. Press the edges together firmly with fingers, and cut edges with a 2 1/2-inch round cutter. Repeat the procedure with remaining won ton wrappers and squash mixture.

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Wonton Wrappers

Squash

Water

Fill a large Dutch oven with water; bring to a simmer.

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Water

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Dutch Oven

Add half of ravioli; cook 3 minutes or until done (do not boil).

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Ravioli

Remove the ravioli with a slotted spoon. Keep warm. Repeat procedure with remaining ravioli.

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Ravioli

Equipment you will use

Slotted Spoon

Reheat remaining pancetta and drippings over medium-low heat; drizzle over ravioli.

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Pancetta

Ravioli

Sprinkle with sage and pepper.

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Pepper

Sage

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 454grams

cup mashed cooked butternut squash (about uncooked)7grams

1/4 cup dried porcini mushrooms (about 5Tbsps

dry breadcrumbs 1large

egg, lightly beaten 2teaspoons

chopped fresh sage 0teaspoons

ground nutmeg 2teaspoons

grated lemon rind 2Tbsps

olive oil 71grams

2/3 cup chopped pancetta (about 28grams

1/4 cup grated fresh Parmesan cheese 0teaspoons

salt 40

won ton wrappers

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Caposaldo Chianti with a 5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.