Butternut Squash Ravioli with Sage

Ingredients

• ¼ cup plus 4 Tbsp. Parmesan
• ¼ cup ricotta
• 4 slices pancetta, chopped
• Salt and pepper
• ¹/₃ cup finely chopped shallot
• 1 teaspoon finely chopped sage plus 2 Tbsp. thinly sliced leaves and 8 whole leaves
• Pinch of nutmeg
• + 3 more ingredients
• • 48 wonton skins
  • 1 1-lb. butternut squash
  • 9 tablespoons unsalted butter

1. Preheat oven to 450°F. Halve squash and remove seeds. Season with salt and pepper and place, flesh side down, on a baking sheet. Bake until tender and a knife comes out easily, about 40 minutes. Use a spoon to scoop out flesh; puree in a food processor or blender until smooth. 2. Melt 1 Tbsp. ...

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