Better with sweet potato
Pre-heat the oven to 400F.
Coat the pumpkin or squash with a few tablespoons of EVOO, then season it with salt, pepper and nutmeg and roast for 15 minutes. Turn it over and roast for 15 minutes more.
When the pumpkin or squash is a few minutes away from being done, bring a large pot of water to a boil for the ravioli.
Heat a drizzle of EVOO in a large skillet over medium heat. Add the pancetta and crisp, 4-5 minutes. Remove with a slotted spoon and wipe the fat drippings out of the pan.
Drop the ravioli in the boiling water and cook for 3-4 minutes.
While the ravioli cook, melt the butter in the skillet, then add the sage leaves and crisp them up, about 2 minutes. Carefully remove the sage leaves, reserving them on a plate. Reduce the heat under the skillet a bit and allow the solids in the butter to brown.
Drain the ravioli and add them to the skillet. Toss to coat.
Arrange the brown butter ravioli on a serving platter with the pumpkin, and give everything a gentle toss. Top with the shaved Parmigiano Reggiano cheese, crumbled sage and Rachael's Balsamic Drizzle.
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Serving Size: 1 Serving (61g) | ||
Recipe Makes: 6 | ||
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Calories: 380 | ||
Calories from Fat: 370 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.1g | 55 % | |
Saturated Fat 19.3g | 97 % | |
Monounsaturated Fat 15.9g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 78mg | 24 % | |
Sodium 397mg | 14 % | |
Potassium 66.8mg | 2 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.3g | ||
Protein 3.2g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 380
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