Butternut Squash Ravioli with Brown Butter and Pancetta

IMG_1011Happy Fall, Forkers!  Fall is a great time to cook – and to eat. (No more bathing suits)  So, add a little extra butter to this fall favorite.


1 Butternut Squash

2 Shallots

1 Clove of Garlic

1/4 tsp Nutmeg

14 tsp Cinnamon

1/2 tsp Crushed Red Pepper

1/3 cup Parmesan Cheese

1 Egg



1 Package Wonton Wrappers


1 Stick Unsalted Butter

1 tsp. Fresh Sage

1 cup Pancetta



Butternut Squash Ravioli with Brown Butter and Pancetta

Split the Squash down the middle, and remove seeds.  Roast at 450 degrees for 45 minutes, or until tender and remove skin.  Saute diced Shallots and Garlic until translucent.  Add Squash, Shallots and Garlic to food processor and puree until smooth.  Stir in Nutmeg, Cinnamon, and Red Pepper until combined. Fold in the Cheese; add Salt and Pepper to taste.  Place about a teaspoon in the center of one Wonton Wrapper, and brush beaten Egg along edges and seal with a second wrapper.  Firmly press all edges, or use a fork to ensure it is sealed.  Cook in boiling water for 4-5 minutes.  For the sauce, cook Butter and add chopped Sage leaves until browned.  Add cooked Pancetta and Salt and Pepper to taste.