Very easy. I roasted 4 lbs squash (to have extra), added sharp cheese, and pan fried the ravioli instead of boiling. Turned out great and everyone loved it. For a sauce I made a parmesan cream sauce. Just Right!
Butternut Squash Ravioli with Pancetta and Sage
Trenamarina Posted: 12/15/08
karenfar Posted: 02/20/10
Mild and very light ravioli. I made a butter sauce with the garnish of sage and pancetta and that gave it some interest. This would be better as a first course rather than an entree. I served this with a salad and homemade garlic toast.
bjames Posted: 01/20/09
It was ok. If I spend that much time making ravioli I expect something over the top fantastic and I did not get that from this recipe. I have come across many CL recipes that take a quarter of the time and are 10x better.
chels21 Posted: 10/05/10
I thought this was great! We had procuitto on hand so used that instead of the pancetta- no difference really. The next time I make this I think I am going to use fresh mushrooms in the "sauce" as I feel it would provide a bit more falvor and texture to the dish. This is definitely a make again meal- perfect for Fall!
midwifekate Posted: 02/21/12
I used pepper bacon instead of pancetta and pqan fried them. really lovely as a side or an entree.
veryslowcook Posted: 07/21/12
Lots of work & flavors not really up my alley.