Butternut Squash Ravioli With Pancetta And Sage

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Yummy! serve with a green salad and baguette slices

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Steps

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Pour boiling water over mushrooms in a bowl.

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Cover and let stand 30 minutes or until tender , and drain.

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Squeeze mushrooms to remove excess moisture.

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Chop mushrooms.

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

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Add pancetta.

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Cook until crisp.

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

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

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Working with 1 won ton wrapper at a time , spoon about 1 tablespoon squash mixture into center of each wrapper.

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Brush edges of wrapper with water , and top with another wrapper , stretching top wrapper slightly to meet edges of bottom wrapper.

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Press the edges together firmly with fingers , and cut edges with a 2 1 / 2-inch round cutter.

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Repeat the procedure with remaining won ton wrappers and squash mixture.

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Fill a large dutch oven with water.

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Bring to a simmer.

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Add half of ravioli.

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.

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Ingredients

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dried porcini mushrooms, olive oil, pancetta, butternut squash, dry breadcrumbs, fresh parmesan cheese, lemon rind, salt, ground nutmeg, egg, wonton wrappers, fresh sage, fresh ground black pepper