RAVIOLI WITH SQUASH AND PANCETTA


SERVES 4

TOTAL TIME: 45 minutes

This recipe works with two 9-ounce packages or one 20-ounce package of fresh cheese ravioli. Do not substitute frozen ravioli. If necessary, add hot water, 1 tablespoon at a time, to adjust the consistency of the sauce before serving.

1

tablespoon unsalted butter

4

ounces pancetta, cut into ¼-inch pieces

2

pounds butternut squash, peeled, seeded, and cut into ¾-inch pieces (6 cups)

1

shallot, minced

1

teaspoon minced fresh thyme

1

teaspoon sugar

¼

teaspoon ground nutmeg

Salt and pepper

2

cups low-sodium chicken broth

cups water

18–20

ounces fresh cheese ravioli

¼

cup grated Parmesan cheese, plus extra for serving

1

tablespoon lemon juice

¼

cup walnuts, toasted and chopped

1. Cook butter and pancetta in Dutch oven over medium heat until well browned and crisp, about 8 minutes; transfer to paper towel–lined plate with slotted spoon.

2. Add squash to fat left in skillet, spread into even layer, and cook over medium-high heat, without stirring, until golden brown on first side, 5 to 7 minutes. Stir squash and continue to cook, stirring occasionally, until spotty brown, about 3 minutes.

3. Stir in shallot, thyme, sugar, nutmeg, and ½ teaspoon pepper and cook until shallot is softened, about 2 minutes. Stir in broth, water, and ravioli, bring to vigorous simmer, and cook, stirring often, until squash and ravioli are tender and sauce is thickened, 6 to 9 minutes.

4. Off heat, gently stir in Parmesan, lemon juice, and crisp pancetta. Season with salt and pepper to taste. Sprinkle with walnuts and extra Parmesan. Serve.