Saltimbocca Brown Butter Ravioli with Pumpkin

By Cindy

Ingredients

• 1 2-pound sugar pumpkin or butternut squash, cut into 1-inch dice
• 3 tablespoons EVOO – Extra Virgin Olive Oil, eyeball it, plus additional
• Salt and pepper
• Freshly grated nutmeg
• 1/3 pound pancetta, cut into fine dice
• 1 1/2 pounds good quality, fresh large cheese or wild mushroom and cheese ravioli
• 6 tablespoons butter
• 20 leaves fresh sage
• Parmigiano-Reggiano, for shaving over ravioli
• Balsamic Drizzle (below)
• 1 cup balsamic vinegar
• 2 tablespoons brown sugar
• Yields: 8 servings
• Preparation
• Combine vinegar and sugar in a small pot over medium-high heat and bring up to a bubble. Reduce the heat to medium and cook the liquids until they've reduced by about half and are thick and syrupy, about 10 minutes.

Preparation

Step 1

Heat oven to 400˚F.

Coat pumpkin with a few tablespoons EVOO, season with salt, pepper and nutmeg and roast 15 minutes. Turn squash over and roast 15 minutes more.

When pumpkin is a few minutes away from being done, bring a large pot of water to a boil for ravioli.

Heat a drizzle of EVOO in a large skillet over medium heat. Add pancetta and crisp, 4-5 minutes. Remove with a slotted spoon and wipe the fat drippings out of the pan.

Drop ravioli in the boiling water and cook 3-4 minutes.

While the ravioli cook, melt butter in the skillet then add sage leaves and crisp them up, about 2 minutes. Carefully remove leaves, reserving them on a plate. Reduce heat under skillet a bit and allow the solids in the butter to brown.

Drain ravioli and add them to the skillet. Toss to coat.

Arrange brown butter ravioli on serving platter with the pumpkin, and give everything a gentle toss. Top with shaved Parmigiano-Reggiano cheese, crumbled sage and balsamic drizzle (see ingredient section)