Butternut Squash Ravioli With Pancetta And Sage

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1/4 cup dried porcini mushrooms (about 1/4 ounce)

1 1/2 tablespoons olive oil

2/3 cup chopped pancetta (about 2 1/2 ounces)

1 cup mashed cooked butternut squash (about 1 pound uncooked)

5 tablespoons dry breadcrumbs

1/4 cup (1 ounce) grated fresh Parmesan cheese

2 teaspoons grated lemon rind

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

1 large egg, lightly beaten

40 won ton wrappers

2 teaspoons chopped fresh sage

1/4 teaspoon freshly ground black pepper

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