Four Cheese Ravioli with Butternut Squash, Spinach and Pancetta in Sherry Sage Brown Butter
Four Cheese Ravioli with Butternut Squash, Spinach and Pancetta in Sherry Sage Brown Butter
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Yield: Makes 4 servings
Ingredients
Ingredients
4 ounces pancetta bacon or thick bacon, cut into 1/2-inch cubes1/2 cup unsalted butter
2 cups peeled butternut squash, cut into 1/2-inch cubes
1/2 cup thinly sliced shallots
16 large fresh sage leaves, washed, dried, thinly sliced
3/4 cup dry sherry or red wine
4 cups (5 ounces) washed, firmly packed, fresh spinach leaves, tough stems removed
Salt and freshly ground black pepper
24 ounces large cheese ravioli
Preparation Method
- In 10-inch sauté pan on Wolf cooktop over medium heat, fry bacon, until brown and crispy, turning often.
- Remove pan from heat, drain off fat and drain bacon on paper towels.
- In same pan over high heat, melt butter; add squash and shallots.
- Reduce heat to medium high.
- Allow squash and shallots to cook and turn lightly brown before stirring.
- Continue to cook for 8 to 10 minutes, or until squash turns soft and shallots turn brown.
- Add sage and cook another minute.
- Remove from heat and add sherry.
- Allow to steam for 30 seconds.
- Place spinach in 4-quart bowl.
- Pour sherry sauce over spinach and mix thoroughly until spinach is wilted.
- Season with salt and pepper and set aside.
- In 4-quart saucepan on Wolf cooktop over high heat, bring 3 quarts salted water to a rapid boil.
- Add ravioli and cook 5 minutes or until pasta is done.
- Drain and divide ravioli between 4 individual plates or bowls.
- Divide squash mixture onto the ravioli and top with cooked bacon.
- Serve immediately.