SQUASH RAVIOLI WITH MUSHROOMS AND PANCETTA

Squash Ravioli with Mushrooms and Pancetta image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Kosher salt
2 9- to 10-ounce packages butternut squash ravioli
1 tablespoon extra-virgin olive oil
8 ounces oyster mushrooms, trimmed and sliced
4 ounces pancetta, diced
Freshly ground pepper
2 teaspoons chopped fresh thyme
1 cup low-sodium chicken broth
2 tablespoons unsalted butter
1/3 cup grated parmesan cheese, plus more for topping
1/2 cup chopped fresh parsley

Steps:

Bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and pancetta and season with salt and pepper. Cook, stirring occasionally, until the pancetta is crisp and the mushrooms are lightly browned, 5 to 7 minutes. Stir in the thyme and cook 30 seconds. Add the chicken broth and bring to a simmer.
Add the ravioli and 1/4 cup of the reserved cooking water to the skillet. Bring to a simmer and cook, stirring gently, until the ravioli are coated with the sauce, adding more cooking water as needed. Add the butter and Parmesan and toss until the butter is melted. Stir in the parsley.
Divide the ravioli among bowls. Season with pepper and top with more Parmesan.

Nutrition Facts : Calories 580, Fat 26 grams, SaturatedFat 11 grams, Cholesterol 119 milligrams, Sodium 1187 milligrams, Carbohydrate 66 grams, Fiber 8 grams, Protein 24 grams, Sugar 11 grams