with Pancetta and Sage Brown Butter Sauce
I finally made it back to the farmer’s market last weekend after a 6-week hiatus! For me, there is no better weekend morning activity than strolling the aisles of brightly colored fruits and vegetables on a sunny day. Of the many choices in the city, the Saturday a.m. market at the Ferry Building is my front-runner. Although the prices are higher than other markets, shopping right on the water, watching the boats come and looking at the beautiful Bay Bridge cutting through the view are all worth what I consider to be a small admission charge for such an epic setting.
One of the gems I picked up on this particular trip was a large butternut squash. I already had dinner planned for that weekend, so I roasted the light orange squash and froze the meat for future use. In addition to this easy ravioli recipe, there is squash remaining to make a cake recipe I have wanted to try for awhile!
- 1 cup pureed butternut squash (roasted and cooled)
- 1/4 cup ricotta cheese
- 2-3 tablespoons fresh grated Parmesan
- 1 teaspoon nutmeg or pumpkin pie spice
- 1 egg
- 1/3 cup butter
- 1 package round wonton wrappers
Brown Butter Sauce
- 2 thick slices pancetta or 4 slices Italian prosciutto
- 1 tbsp olive oil
- 1 stick unsalted butter cut into large pieces
- 10 sage leaves finely diced
- Fresh black pepper
The create ravioli filling, blend the pureed squash with the ricotta and Parmesan cheese. Mix in nutmeg or pumpkin pie spice.
In a separate small bowl, whisk the egg.
Sprinkle cornstarch or flour on two cookie sheets to prevent the ravioli from sticking to the pan.
To assemble the ravioli, place a tablespoon-sized dollop of the butternut squash mixture in the center of each wonton wrapper leaving a good boarder around the edge. Be sure not to overfill or they will be hard to seal. Then, dip your finger in the egg and completely coat the outside boarder.
Top with another circle and pinch down all edges until the ravioli is sealed.
Get a large pot of water boiling and then prepare the brown butter sauce.
Place pancetta and sage in hot saucepan with olive oil and sauté until the pancetta becomes brown and slightly crispy. Remove the heat when butter starts to brown; add pepper to taste. Leave the sauce in the pan for the ravioli to be dipped in.
Once the water has reached a rapid boil, gently place ravioli in one at a time. Only place as many as the pot will hold without the ravioli touching – which is usually around five. Once the ravioli begins to float to the top (after approximately 3 minutes) take out each ravioli with a slotted spoon and place directly into the melted butter. Make sure the excess water has been shaken off the ravioli so it doesn’t dilute the sauce!
Coat with sauce and and serve!