Butternut Squash Ravioli With Pancetta And Sage

2 faves
More from this source
Cooking Light

Comments

Add a comment

Ingredients

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

You might also like

Butternut Squash Ravioli With Sage
All You
Butternut Squash And Mascarpone Ravioli With Ha...
Foodess
Ravioli With Butternut Squash Pasta Sauce
Framed Cooks
Butternut Squash And Sage Ravioli
La Tartine Gourmande
Butternut Squash Ravioli With Rosemary Oil
Fine Cooking
Hazelnut & Chard Ravioli Salad Recipe
101 Cookbooks
Butternut Squash Ravioli
Whole Foods Market
Butternut Squash And Blue Cheese Ravioli
Naturally Ella
Giant Butternut Squash Ravioli
Sunset
Five-Spice Duck With Butternut Squash Ravioli A...
Epicurious