Four Cheese Ravioli with Butternut Squash, Spinach and Pancetta in Sherry Sage Brown Butter

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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.

Makes 4 servings.