Spinach and Cheese Ravioli with Pumpkin Pancetta Sauce

spinach and cheese ravioli with sugar pumpkin pancetta sauce


1 sugar pumpkin
1 package pancetta, nitrate free
olive oil
1 package of favorite ravioli (mine were organic spinach and cheese from Costco)
1 onion
1 clove garlic
Fresh Sage, couple leaves, chopped
Pecorino Romano (Locatelli and Whole Foods are the best)

Cut the sugar pumpkin in half, roast at 375, cut side up–brushed with olive oil–and covered in foil for 30-45 min (I’ve read a few different ways to roast a pumpkin online, so choose your favorite).

Once sugar pumpkin is done, start the water boiling for the ravioli, saute pancetta until crisp, place on paper towel to drain and wipe down pan.

Add olive oil to pan and saute onion until translucent, add garlic and chopped sage for about 30 seconds. Add chunks of pumpkin to pan and saute for a bit.

Once the ravioli are just about done, reserve a few ladle fulls of pasta water before draining. Add a ladle full of water at a time to the pan with the pumpkin and stir until absorbed and then add another one. This should make the pumpkin mixture a little sauce-like. Once it’s the consistency you like, add the pancetta and scoop on top of ravioli. Top with a bit of Pecorino. Enjoy!

*Edited to add sage! Important ingredient I left out of the recipe.

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