This pumpkin pancetta ravioli is a great way to enjoy the rich flavors of fall. The earthy sweetness of the pumpkin filling goes well with the creamy sage sauce, and the crunchy pancetta adds a savory crunch. It's a tasty dish that will warm you up!
Ingredients: 1 cup canned pumpkin puree. 1/2 cup grated Parmesan cheese. 1/4 teaspoon ground nutmeg. Salt and pepper to taste. 1 package of round wonton wrappers. 1/4 cup chopped pancetta. 1/2 cup heavy cream. 1 tablespoon butter. 10 fresh sage leaves, chopped. 1/4 cup chopped walnuts optional, for garnish.
Instructions: In a bowl, mix together pumpkin puree, Parmesan cheese, nutmeg, salt, and pepper. Lay out half of the wonton wrappers and spoon a small amount of the pumpkin mixture onto each one. Place another wonton wrapper on top of each and press the edges to seal, creating ravioli. Bring a large pot of salted water to a boil and cook ravioli for 3-4 minutes, until they float to the surface. In a separate skillet, cook pancetta until crispy, then remove and set aside. In the same skillet, melt butter and add chopped sage leaves, cooking until fragrant. Pour in heavy cream, stirring constantly until sauce thickens slightly. Season with salt and pepper to taste. Serve ravioli topped with sage cream sauce and crispy pancetta. Optional: Garnish with chopped walnuts for added texture and flavor.
Prep Time: 30 minutes
Cook Time: 15 minutes
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