This meal is knock your socks off good. Its a very fancy looking meal that highlights some of the best flavors of fall.
1 2lb sugar pumpkin, peeled and cut into 1 in. cubes
3 tbsp evoo
salt and pepper
1/3 lb pancetta, diced- I used bacon
1 1/2 lb fresh cheese ravioli
6 tbsp butter
20 fresh sage leaves
parmigiano reggiano cheese
balsamic drizzle-recipe below
Preheat oven to 400.
Arrange pumpkin cubes on large cookie sheet and drizzle with a couple of tablespoons of evoo. Season with salt, pepper, and nutmeg. Roast 15 mins. Turn. Roast additional 15 mins.
After you turn the pumpkin, bring a large pot of water to a boil for the pasta.
Heat a tbsp of evoo in small skillet. Add in bacon or pancetta and cook until crispy. Drain on paper towels and wipe skillet clean. Drop pasta and cook 5 mins.
Melt butter in skillet. Add in sage leaves and crisp, about 2-3 mins. Reserve crisped sage. Reduce heat and brown the butter. This doesnt take long, about 3-5 mins. Drain pasta and toss with butter.
In large serving plate, gently toss together the pumpkin and ravioli. Top with parm cheese, crumbled sage leaves, and balsamic drizzle.
Recipe for balsamic drizzle:
1 cup balsamic vinegar
2 tbsp brown sugar
Combine vinegar and sugar in small saucepan and cook about 20 mins or until thick.