Butternut Ravioli, Toasted Almond, Crisp Pancetta & Shaved Montasio Cheese
@ 23 Oct 2013
1 butternut squash, baked and flesh removed
60g grated parmesan cheese
Cinnamon powder, salt and freshly ground
black pepper, to taste
300g home-made pasta dough
200g crisp pancetta, sliced
200g grated montasio cheese
120g almonds, toasted
80g butter, melted
Mix the butternut squash and grated parmesan cheese in a mixing bowl. Season with cinnamon powder, salt and freshly ground black pepper, to taste. Set aside. Spread the pasta dough onto a floured flat surface and roll into a thin sheet and cut into halve. Spread the butternut squash mixture onto one layer of the dough sheet and top with the second layer of the dough sheet. Cut the filled pasta dough into square pieceswith a pasta cutter.
Heat a pot of salted water to a boil and blanch the ravioli until al dente. Toss the blanched ravioli with the crisp pancetta. Place the ravioli and crisp pancetta onto each serving plate. Serve with the grated montasio cheese and toasted almond. Drizzle over the melted butter just before serving.