Pumpkin ravioli in mushroom sauce with pancetta
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 580, total fat 26 G., saturated fats 11 G., proteins 24 G., carbohydrates 66 G., fiber 8 G., cholesterol 119 mg, sodium 1187 mg, sugar 11 G.
Calories 580, total fat 26 G., saturated fats 11 G., proteins 24 G., carbohydrates 66 G., fiber 8 G., cholesterol 119 mg, sodium 1187 mg, sugar 11 G.
Make a delicious vegetarian dinner with store-bought pumpkin ravioli, even a holiday favorite. Boil the ravioli until tender and toss them in a skillet with a sauce of oyster mushrooms, sautéed with Italian pancetta and thyme, then simmered in chicken broth. The mushroom flavor and aroma of the fried pancetta perfectly complement the sweetness of the butternut squash. Serve each serving sprinkled with fresh parsley and grated Parmesan.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 packages of 250-280 g. ravioli with butternut squash
- 1 tbsp extra-virgin olive oil
- 220 g oyster mushrooms, trimmed and chopped
- 110 g pancetta, diced
- 2 tsp chopped fresh thyme
- 1 cup lightly salted chicken broth
- 2 tablespoons unsalted butter
- 1/3 cup grated Parmesan cheese, plus extra for serving
- 0.5 cup chopped fresh parsley
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Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil. Add the ravioli and cook according to package directions. Set aside 0.5 cups of water and discard the rest.
- Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and pancetta, season with salt and pepper. Cook, stirring occasionally, until the pancetta is crisp and the mushrooms are lightly browned, 5-7 minutes. Add the thyme and cook for 30 seconds. Add the chicken broth and bring to a simmer.
- Add the ravioli and 1/4 cup of the cooking water to the pan. Bring to a boil and cook, stirring gently, until the ravioli are coated with the sauce, adding more water as needed. Add the butter and Parmesan and stir until the butter melts. Add the parsley.
- Divide the ravioli among plates. Sprinkle with black pepper and Parmesan cheese.
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