Creamy Butternut Squash & Five Cheese Ravioli with Pancetta, Fried Sage & Breadcrumbs
Craft

Creamy Butternut Squash & Five Cheese Ravioli

with Pancetta, Fried Sage & Breadcrumbs

35 MIN
+$6.99/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
This gourmet, seasonal pasta showcases creamy butternut squash, which you'll roast in the oven—alongside rich pancetta—before folding it into a brown butter and béchamel sauce with tender, cheesy ravioli. You'll finish off the dish with toppings of tangy goat cheese, aromatic fried sage, and lemon breadcrumbs.
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  • Nutrition
    PER SERVING
  • Calories
    1210 Cals (est.)
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fresh
ingredients
Creamy Butternut Squash & Five Cheese Ravioli with Pancetta, Fried Sage & Breadcrumbs
Title
  • 3 oz Diced Pancetta
  • ¾ lb Five Cheese Ravioli
  • ½ lb Diced Butternut Squash
  • 2 oz Arugula
  • 1 Persimmon
  • 1 Lemon
  • 1 bunch Sage
  • ⅓ cup Béchamel Sauce
  • 0.7 oz Grana Padano Cheese
  • 1 oz Goat Cheese
  • ¼ cup Cream
  • 1 oz Salted Butter
  • ¼ cup Panko Breadcrumbs
  • 1 Tbsp Fig Spread
  • 1 Tbsp Sherry Vinegar
  • ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
Roast the squash & pancetta
1 Roast the squash & pancetta

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Place the squash on the foil. Drizzle with olive oil; toss to coat. Add the pancetta; arrange in an even layer. Roast, stirring halfway through, 17 to 22 minutes, or until the squash is tender when pierced with a fork and the pancetta is cooked through. Remove from the oven.

Prepare the ingredients & make the dressing
2 Prepare the ingredients & make the dressing

Meanwhile, wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons of zest. Quarter and deseed the lemon. Pick the sage leaves off the stems. Core the persimmon; halve lengthwise, then thinly slice. In a bowl, whisk together the fig spread, vinegar, and a drizzle of olive oil; season with salt and pepper.

Toast the breadcrumbs
3 Toast the breadcrumbs

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Add the lemon zest and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until browned. Transfer to a bowl. Wipe out the pan.

Cook the ravioli
4 Cook the ravioli
Meanwhile, add the ravioli to the pot of boiling water. Cook, stirring occasionally, 3 to 5 minutes, or until the ravioli float to the top of the pot. Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly.
Make the brown butter & fry the sage
5 Make the brown butter & fry the sage

In the same pan, heat the butter and sage leaves on medium-high until the butter is melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Leaving the brown butter in the pan, carefully transfer the fried sage to a paper towel-lined plate.

Make the sauce & finish the ravioli
6 Make the sauce & finish the ravioli

To the pan of brown butter, add the béchamel (carefully, as the liquid may splatter) and cream (shaking the packet before opening). Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until combined. Add the cooked ravioli, roasted squash and pancetta, and half the reserved pasta cooking water (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until combined and the ravioli are thoroughly coated (if necessary, gradually add the remaining cooking water to ensure the ravioli are thoroughly coated). Turn off the heat. Add the juice of 2 lemon wedges; stir to combine.

Make the salad & serve your dish
7 Make the salad & serve your dish

In a bowl, combine the arugula, sliced persimmon, grana padano (crumbling before adding), and dressing; season with salt and pepper. Toss to coat. Serve the finished ravioli with the salad on the side. Garnish the ravioli with the goat cheese (crumbling before adding), toasted breadcrumbs, and fried sage. Serve the remaining lemon wedges on the side. Enjoy!

Tips from Home Chefs

Roast the squash & pancetta
1 Roast the squash & pancetta

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Place the squash on the foil. Drizzle with olive oil; toss to coat. Add the pancetta; arrange in an even layer. Roast, stirring halfway through, 17 to 22 minutes, or until the squash is tender when pierced with a fork and the pancetta is cooked through. Remove from the oven.

2 Prepare the ingredients & make the dressing

Meanwhile, wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons of zest. Quarter and deseed the lemon. Pick the sage leaves off the stems. Core the persimmon; halve lengthwise, then thinly slice. In a bowl, whisk together the fig spread, vinegar, and a drizzle of olive oil; season with salt and pepper.

Prepare the ingredients & make the dressing
Toast the breadcrumbs
3 Toast the breadcrumbs

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Add the lemon zest and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until browned. Transfer to a bowl. Wipe out the pan.

4 Cook the ravioli
Meanwhile, add the ravioli to the pot of boiling water. Cook, stirring occasionally, 3 to 5 minutes, or until the ravioli float to the top of the pot. Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly.
Cook the ravioli
Make the brown butter & fry the sage
5 Make the brown butter & fry the sage

In the same pan, heat the butter and sage leaves on medium-high until the butter is melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Leaving the brown butter in the pan, carefully transfer the fried sage to a paper towel-lined plate.

6 Make the sauce & finish the ravioli

To the pan of brown butter, add the béchamel (carefully, as the liquid may splatter) and cream (shaking the packet before opening). Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until combined. Add the cooked ravioli, roasted squash and pancetta, and half the reserved pasta cooking water (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until combined and the ravioli are thoroughly coated (if necessary, gradually add the remaining cooking water to ensure the ravioli are thoroughly coated). Turn off the heat. Add the juice of 2 lemon wedges; stir to combine.

Make the sauce & finish the ravioli
Make the salad & serve your dish
7 Make the salad & serve your dish

In a bowl, combine the arugula, sliced persimmon, grana padano (crumbling before adding), and dressing; season with salt and pepper. Toss to coat. Serve the finished ravioli with the salad on the side. Garnish the ravioli with the goat cheese (crumbling before adding), toasted breadcrumbs, and fried sage. Serve the remaining lemon wedges on the side. Enjoy!

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