Pumpkin ravioli recipe

All You is one of my favorite magazines.  It has tons of great recipes and coupons you can use to cut your grocery bill.  I found a recipe for Butternut Squash Ravioli in a recent issue.  I thought, why not try pumpkin instead of squash?   This is a great winter side dish alongside a pork dish or a light meal all by itself.

Pumpkin Ravioli

• 1 lb. canned pumpkin (4 cups)
• 9 TBSP. butter
• 1/3 c. shallot, finely chopped
• 3 TBSP. fresh, chopped sage
• 1/4 c. ricotta
• 1/4 c. plus 4 TBSP. Parmesan cheese
• 48 wonton skins
• 4 slices pancetta, chopped

Melt 1 TBSP. butter in a skillet.  Add shallot and cook until tender, about 3 minutes.  Add chopped 1 TBSP. chopped sage, pumpkin, ricotta, and 1/4 c. Parmesan.  Season with salt and pepper and cook for 1 minute.  Remove from heat and allow to cool completely. 

Place one wonton wrapper on a work surface, such as a cutting board.  Place 1 tsp. squash mixture in center. (Use a small melon baller for this.)  Brush all four sides of wrapper with water.  Place another wrapper on top and seal together with fingers, taking care to push out air bubbles.  Use a 3 inch round cookie cutter to cut filled ravioli into circles. 

In a skillet over medium heat, fry pancetta until crispy, about 5 1/2 minutes.  Remove from pan and drain on paper towels.  Wipe skillet out. 

Bring a large pot of salted water to a boil.  Melt remaining butter in skillet over very low heat, then add the rest of the chopped sage.  Cook butter and sage together until butter turns light golden brown, about 5 minutes; remove from heat.  While butter is browning, add ravioli to boiling water, stirring gently so they don't stick together.  Cook 4 minutes, then carefully drain.

Place ravioli on a plate and top with 1 TBSP browned butter and garnish with 1/2 TBSP. Parmesan and some crumbled pancetta.