Butternut Squash Ravioli with Crispy Pancetta, Pine nuts and Lemon

Ravioli in a yellow sauce topped with diced meat, pine nuts, and sage leaves on a plate with a fork.

5 from 1 vote

Butternut Squash Ravioli with Crispy Pancetta, Pine nuts and Lemon

Store-bought cheese ravioli makes this creamy butternut squash pasta an easy weeknight dinner but can also be served for a dinner party. Loaded with leeks and herbs, all simmered in a butternut squash cream sauce, finished with crispy pancetta.

Prep Time25

Cook Time50

Total Time1 15

Course: dinner

Cuisine: American

Servings: servings

Equipment

1 frying pan
1 sheet pan
1 blender
1 large pot

Ingredients

2 tbsp olive oil for the vegetables
500 grams ravioli cheese filled
1½ pounds butternut squash
150 grams pancetta cut into small cubes
4 garlic cloves
1 leek
1 cup 10% cream
1 cup warm water you may not use it all
2 tbsp lemon zest
2 tbsp parmesan cheese
2 tbsp pine nuts to garnish
2 tsp dried thyme
2 tsp dried sage
1 tsp salt and pepper

Instructions

Preheat your over to 400 ℉ (204 ℃)
Peel the butternut squash, remove the seeds, and cut into approximately 1-inch cubes.
Arrange the squash on a large baking sheet.
Trim the leeks, using only the white and light green portions. Cut into large sections and arrange them on the baking sheet with the squash.
Add a couple tablespoons of olive oil to the vegetables along with the dried thyme, dried sage, salt and pepper.
Toss well.
Place the unpeeled garlic cloves on a piece of aluminum foil.
Add a pinch of salt and approximately ½ teaspoon of olive oil. Wrap securely and place on the baking sheet with the vegetables.
Place in oven for approximately 40 minutes, or until the squash is fork-tender.
Prepare the pancetta: while the vegetables are roasting, cut the pancetta into small, bite-sized cubes. Heat a saucepan over medium-high heat and cook the pancetta until golden and beginning to crisp. Remove from the heat and set aside.
Once the vegetables are roasted, transfer the butternut squash and leeks to a blender.
Remove the garlic cloves from the foil, peel away the skins, and add the roasted garlic to the blender.
Sammy's tip: If some of the leek tops have become too brown during roasting, remove and discard those portions before blending.
Begin blending the vegetables until smooth. Slowly add the cream, blending as you go. If the sauce is too thick, gradually add warm water until you reach your desired consistency.
Transfer the sauce to a large saucepan and heat gently over low until warmed through. Taste to see if you need to add any salt.
Cook the ravioli according to the package instructions, less a minute or so, allowing it to finish cooking in the sauce.
Drain the ravioli and transfer directly to the saucepan with the butternut squash sauce. Gently toss until the ravioli is evenly coated.
Reheat the pancetta just before serving.
Divide among serving plates and finish with freshly grated Parmesan cheese, pine nuts, crispy pancetta, and lemon zest.

Nutrition