EntreeRena Meyer

Pancetta & Goat Cheese Ravioli with Roasted Butternut Squash, Brown Butter & Sage

EntreeRena Meyer

I’ve been making this ravioli dish for the past few years. Each fall, as soon as butternut squash makes it’s way back into our markets I get excited. I’ve served the ravioli as a first course or main at a number of dinner parties and everyone loves it. Plus, it’s easy to make in advance. The squash and ravioli can be made a day or two before your party and kept in the refrigerator in airtight containers.
If you don’t eat pancetta just sauté the onions and garlic in a little olive oil and it becomes a great vegetarian dish.

Active Time: 1 hour
Total Time: 1 hour
Serves 4 as a first course



½ lb (8 oz) pancetta, finely diced
½ medium yellow onion (about ½ cup), finely diced
3 garlic cloves, finely chopped or grated
¼ cup sherry
1 tablespoon chopped parsley
1 teaspoon chopped thyme leaves
5 oz goat cheese
½ cup whole milk ricotta
2 egg yolks
½ cup Parmesan cheese, finely grated
¼ teaspoon salt
¼ teaspoon pepper

2 10-oz packages fresh pasta sheets
1 egg, beaten with a pinch of salt for egg wash

Butternut Squash

1 2lb butternut squash, about 3 cups diced
¼ cup olive oil
½ teaspoon salt
¼ teaspoon pepper
2 teaspoons local honey

Brown Butter Sauce

1 stick unsalted butter
10 to 15 whole sage leaves
¼ cup chopped sage leaves
¼ cup pine nuts
Tools: square or round cookie cutter – I like a 2-inch square



Heat a sauté pan over medium-high heat. Add the pancetta and cook until browned and crispy, 3 to 5 minutes. Add the onion and cook for 3 to 4 minutes, or until the onions are becoming soft and translucent. Add the garlic and cook for another minute. Add the sherry and simmer until the sherry has reduced and mixture is golden brown, 4 to 6 minutes. Add the herbs to the mixture and transfer to a bowl to cool.

Once mixture has cooled add the goat cheese and remaining ingredients, mixing until well incorporated.

Lay one sheet of pasta on your cutting board and brush lightly with egg wash. Place 8 teaspoon size scoops of filling onto the pasta sheet, evenly spaced in two rows. Place another pasta sheet on top of the filling and press around each ravioli to seal. Punch the ravioli out with a cookie cutter and place on a parchment paper lined baking sheet dusted with fine cornmeal. Repeat until ravioli are complete.

To Cook

Bring a large pot of salted water to a boil over high heat. Once the squash is cooked and you’re ready to make the brown butter sauce, add the ravioli to the water and cook for 4 to 6 minutes, or until the ravioli rise to the surface.

Butternut Squash

Preheat the oven to 425° F.
Peel and dice the butternut squash. Toss the diced squash in a bowl with olive oil, salt, pepper and honey. Transfer to a parchment paper lined baking sheet and spread evenly. Roast squash for 25 to 30 minutes, or until soft and caramelized at the edges.

Brown Butter Sauce

Melt the butter in a large sauté pan over medium-high heat. Once butter has melted, add 10 to 15 whole sage leaves and fry until crispy, 30 seconds to 1 minute. Transfer the leaves to a paper towel lined plate. Add the pine nuts and chopped sage to the butter and stir until golden brown, about 1 minute. The butter should be a golden brown too at this point. Add the butternut squash to the sauce and stir.

To Serve

Using a slotted spoon or spider transfer the ravioli directly to the sauce. Cook the ravioli in the sauce for a few minutes – this will allow some of the sauce to be absorbed by the ravioli.

Transfer to serving bowls and top with a few fried sage leaves.