Butternut Squash Ravioli with Pancetta and Sage

Butternut Squash Ravioli with Pancetta and Sage
Photo by Karry Hosford

Ingredients

  • ¼ teaspoon freshly ground black pepper
  • 40 won ton wrappers
  • 2/3 cup chopped pancetta (about 2 1/2 ounces)
  • ¼ teaspoon salt
  • 1 cup mashed cooked butternut squash (about 1 pound uncooked)
  • 1/8 teaspoon ground nutmeg
  • 1 large egg, lightly beaten
  • + 6 more ingredients
    • 1 ½ tablespoons olive oil
    • ¼ cup dried porcini mushrooms (about 1/4 ounce)
    • 2 teaspoons chopped fresh sage
    • 2 teaspoons grated lemon rind
    • 5 tablespoons dry breadcrumbs
    • ¼ cup (1 ounce) grated fresh Parmesan cheese

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. Heat oil in a medium saucepan over medium-high heat. Add pancetta; cook until crisp. Remove half of pancetta from pan with a slotted...

View full recipe at My Recipes

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