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 |
|
1½ |
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.