This dinner is a HOME RUN!

Saltimbocca  Brown Butter Ravioli with Butternut Squash

Last night I went back to my friend Rachael Ray for dinner.  While I have made some of her recipes and didn’t really think they were that good, I must be on a roll… The past 4 or 5 things of I have made were very good and this was no exception.  I saw her make this on a taped show last week and it seemed very “fall” friendly.  Frankly, I don’t think I had ever cooked a butternut squash before.  Mom never made them growing up, and I just never saw a recipe that caused me to try it.  Since I KNOW I don’t like Pumpkin (yea, I know, it’s weird…won’t even eat a Pumpkin Pie), then squash was my option here.  I cut it in half and then peeled it with a vegetable peeler.  Cleaning out the seeds was very quick, and then I cut it up in a small dice.  It roasted quickly and gave me time to get the water boiling for pasta, and fry up the Pancetta…It really came together quickly (30-40 minutes with time for sipping a glass of wine), and everybody loved it.  By the way, I didn’t make the Balsamic Drizzle (which I think is Balsamic Vinegar and Brown sugar reduced down), but did drizzle it with a little Balsamic Vinegar and it was a nice kick.  I would very easily serve this to company and it was pretty inexpensive and except for the butter, pretty healthy.  It got both of my kids to say that the Butternut Squash “was pretty good…” High praise!

PS – Sorry no pictures…camera upstairs, dinner downstairs…hungry…you get the picture (Ha Ha)

1 2-pound sugar pumpkin or butternut squash, cut into 1-inch dice

3 tablespoons extra virgin olive oil (eyeball it), plus additional for drizzling

Salt and pepper

Freshly grated nutmeg

1/3 pound pancetta, cut into fine dice

1 1/2-2 pounds good quality, fresh large cheese or wild mushroom and cheese ravioli

6 tablespoons butter

20 leaves fresh sage

Parmigiano Reggiano cheese, for shaving over ravioli

Balsamic Drizzle

PREPARATION

Pre-heat the oven to 400˚F.

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.