Butternut Squash Ravioli with Pancetta and Sage
Indulge in the comforting flavors of fall with this irresistible Butternut Squash Ravioli with Pancetta and Sage recipe. Tender ravioli, filled with sweet butternut squash, is tossed in a rich, nutty browned butter sauce infused with garlic and crisped sage. Crumbled pancetta adds a salty, savory crunch, perfectly balancing the dish's velvety texture. Finished with a generous sprinkle of freshly grated Parmesan, this elegant dish is a quick 40-minute masterpiece perfect for cozy weeknight dinners or an impressive dinner party centerpiece. Whether you're using store-bought or homemade ravioli, this recipe brings together simple, bold ingredients for a restaurant-worthy plate of pasta.
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Recipe Information
Ingredients
- 12 pieces Butternut squash ravioli (store-bought or homemade)
- 4 ounces Pancetta
- 4 tablespoons Unsalted butter
- 8 leaves Fresh sage leaves
- 1 clove Garlic
- 1 cup Parmesan cheese (freshly grated)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper (freshly ground)
- 1 teaspoon Olive oil
Instructions
Bring a large pot of salted water to a boil for the ravioli while preparing the sauce.
Dice the pancetta into small cubes.
Heat a large skillet over medium heat and add the olive oil. Once hot, add the pancetta and cook until crispy, about 5-7 minutes. Remove the pancetta with a slotted spoon and transfer to a paper towel-lined plate to drain.
In the same skillet, reduce the heat to medium-low, add the butter, and let it melt completely. Stir occasionally until it begins to brown slightly and release a nutty aroma, about 2-3 minutes.
Add the sage leaves to the browned butter, allowing them to fry for 30 seconds until crisp. Use a slotted spoon to remove the sage leaves and set them aside.
Grate the garlic clove directly into the skillet with the remaining butter and sauté for 1 minute until fragrant. Season with salt and black pepper.
Add the ravioli to the boiling water and cook according to the package instructions, typically 3-4 minutes, or until they float to the surface. Reserve 1/4 cup of the pasta cooking water before draining.
Carefully transfer the drained ravioli to the skillet with the butter sauce. Add the reserved pasta water and toss gently to coat.
Divide the ravioli among plates and top with the crispy pancetta, fried sage leaves, and freshly grated Parmesan cheese.
Serve immediately and enjoy!
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 40% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1254 mg | 55% | |
| Total Carbohydrate | 21.2 g | 8% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 1.5 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 389 mg | 30% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 250 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
