Butternut Squash Ravioli With Sage Brown Butter Sauce

A delicious dish that your family and friends will think you spent all day making. this recipe is a compliation of several different recipes with my own twist. i've tried to eliminate some fat and added some personal favorites like amaretti cookies and pancetta.

Steps

Directions:.

In a saut pan , over medium heat cook 5 slices of pancetta until crispy.

Remove the pancetta from the pan and set aside.

In the same pan , melt tablespoon of butter.

Add the shallots and saut for 1 minute.

Add the mashed butternut squash and cook until the mixture is slightly dry , about 2 minutes.

Stir in cup chicken broth and continue to cook about 3 minutes.

Remove from the heat and stir in 3 tablespoons cheese and nutmeg , to taste.

Season with salt and pepper.

Cool completely.

Make pasta , roll and cut into 3-inch rectangles.

Place a teaspoon of the filling in the center of each pasta / wonton rectangle.

Fold in half and seal completely.

Start boiling a pot of salted water.

In a saut pan , melt the remaining 5 tablespoons of butter.

Add the sage to the butter and continue to cook until the butter starts to brown.

Add cup of chicken broth and cook another 10 minutes.

Remove from the heat.

Add the pasta to the pot of boiling salted water.

Cook until.

Ingredients

pancetta, butter, shallots, butternut squash, salt, pepper, chicken broth, parmesan cheese, nutmeg, pasta dough, fresh sage leaves, fresh parsley leaves, amaretti cookie