Butt-ernut Squash

See what I did there?  Don't ask.  I'm in THAT kind of a mood today.  Let's blame it on Halloween, or how I like bathroom humor, whichever you feel more comfortable with.  Anyways...Below I posted a picture of the Butternut Squash Ravioli that I made on Wednesday evening.  I know this recipe seems like it would be complicated and you're thinking "I would rather just buy it pre-made."  But please don't!  It is really borderline easy, and with a little time you can have homemade ravioli on your table tonight. 

Butt-ernut Squash Ravioli with Brown Butter Sage Sauce and Pancetta

What to buy:

• 6-8 thick slices of pancetta(sometimes they carry this already diced at Target, however I would recommend going to a deli that carries it fresh and having them slice it to your preference.  I use Falcone's on N. May for you OKC people)
• 1 medium sized butternut squash
• 1 package of won-ton wrappers (this is where the easy comes in, no rolling out fresh pasta required!  The won-ton wrappers are in the refrigerated section usually near the fresh herbs and tofu)
• 1 cup of Chicken Broth ( I use reduced sodium to control the salt)
• 1 tbs. dry sage 
• 1 tsp. each S&P or salt and pepper for those who don't get down with abbreviations
• 1tbs. olive oil
• A stick of un-salted butter
• 1 shallot, 2 if they're really small
• 3 cloves of garlic
• 1/4 tsp. garlic powder
• 1/2 cup grated parmesan cheese
• One gallon size ziplock or piping bag

Start by cutting the pancetta into cubes.  I like mine nice and chunky, but if you like more of a dice go crazy.  Add the olive oil to a heavy bottomed pan over medium high heat.  Drop in the pancetta and cook until nice and crispy, about 5-6 minutes.  While the pancetta is cooking mince the shallot and garlic and dice the butternut squash.  Remove pancetta and put on a paper towel lined plate to drain.  DO NOT drain off the pancetta fat!  The next ingredients are going to go right in and get groovy with all that yummy pork fat.  I get the squash to about dice size pieces.  You want the squash to all be uniform in size once it's cut so that it cooks evenly.  Reduce the heat to medium and add the shallot and garlic to the yummy pancetta fat that is still in your pan.  Add a pinch of salt and some fresh ground pepper to season.  After the shallot and garlic have softened, about 3 minutes, turn the heat back up to medium high and add the butternut squash. Add 1/2 tbs. of sage.  Stir to combine.  Let these things continue to cook for about 3-5 minutes and then add the chicken broth.  The broth is going do two things.  First deglaze your pot.  You want all of the yummy pancetta bits that were left at the bottom of your pan to come un-stuck and combine into the mixture.  Two give the butternut squash liquid to fully cook in.  Once the broth comes to a boil, reduce to a simmer and let it go for about 15-20 minutes.  Make sure you do not have your stove too hot during this step.  If your broth is boiling too hard it will reduce too quickly and you will have not so soft squash.  Simmer is the key word.  When the simmer time is up remove the pan from the heat and get ready to puree.  I have a handheld immersion blender that works wonders, but it is just as easy to puree the mixture with a blender or food processor.  Puree until smooth.  Add half of the grated parmesan cheese and fresh ground pepper to taste.  Empty the yummy stuff into a bowl and allow to cool for a few minutes.  Put a large pot of water on the stove for your ravioli.  When it comes to a boil add salt to season the pasta itself.  When the squash has cooled some add the mixture to your ziplock or piping bag.  I use a cookie sheet to lay out my won-ton wrappers and a small bowl of water to seal the edges.  When you have the wrappers ready cut the corner of your bag and let the piping begin!  Only put about 1 tsp. of puree on each wonton wrapper.  If you overstuff them they won't seal properly and will fall apart when you add them to the boiling water.  I place it just off center to make them easier to seal.  Some people prefer to use a pastry brush to wet one side of the wrapper, however I think it is easier and much less messy to use your finger tip.  I think pastry brushes make the wrapper much too wet and it gets very goopy, very fast.  Simply wet two sides with your finger and fold over to make a triangle.  Press to seal making sure to get out any air bubbles and set aside.  When all of the ravioli are stuffed set them to the side and put a medium to large size saute pan on the stove.  Turn it on to medium heat and add the butter.  Once the butter is melted add the remaining 1/2 tbs. of sage, some fresh ground pepper, and the garlic powder.  Let this cook very slowly over medium heat while you boil your ravioli, about 10 minutes.  Add the ravioli to the boiling water about 8 at a time.  Do not overcrowd your pot or they will stick to one another.  The ravioli only take about 2-3 minutes to cook.  Once they float to the top they are done.  As they come out of the pot add them to your brown butter sage skillet and coat them generously.  Plate your ravioli, add some diced pancetta and top with grated parmesan and more ground pepper if desired.  Now...and this is the most important part.  EAT IT!  Don't worry about the butter all over your face, no one will notice, they're too busy with their plate.

I hope you enjoy! In the future I am hoping to have step by step photos to help you along the way, and also a printer friendly version of recipes.  But for now, it's all longhand, so stock up on paper and ink people!

Ciao-Wife of Wright  xo