Butternut Squash Ravioli with Pancetta and Sage

Serve the ravioli with a green salad and baguette slices with our Sage, Bay, and Garlic Dipping Oil.

Yield: 4 servings (serving size: 5 ravioli)

Ingredients

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

Preparation

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 spoon, and place in a medium bowl, reserving remaining pancetta and drippings. Add the mushrooms, squash, breadcrumbs, cheese, rind, salt, nutmeg, and egg to bowl, stirring to combine.

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. 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.

Fill a large Dutch oven with water; bring to a simmer. Add half of ravioli; cook 3 minutes or until done (do not boil). Remove the ravioli with a slotted spoon. Keep warm. Repeat procedure with remaining ravioli.

Reheat remaining pancetta and drippings over medium-low heat; drizzle over ravioli. Sprinkle with sage and pepper.

Nutritional Information

Calories:

389 (27% from fat)

Fat:

11.6g (sat 3.1g,mono 6g,poly 1.5g)

Protein:

18.4g

Carbohydrate:

52.5g

Fiber:

4.6g

Cholesterol:

74mg

Iron:

5.3mg

Sodium:

961mg

Calcium:

171mg