Butternut squash plus bacon equals bliss for this pasta dish. You’ll want to make a double batch of the cacio e pepe compound butter—the secret ingredient to this easy pasta sauce. You can make the butter ahead of time and store it in the fridge for up to two weeks.
Serves: 4
Prep Time: 8 minutes (plus freezing)
Cook Time: 10 minutes
4 ounces (1 stick) unsalted butter, at room temperature
1 cup freshly grated Pecorino Romano cheese, plus more for serving
2 tablespoons freshly ground black pepper
Salt
6 slices thick-cut bacon, cut into ¼-inch pieces
Two 12-count boxes Pastosa Large Round Roasted Butternut Squash Ravioli
- In a medium bowl and using a fork, mash together the butter, pecorino, pepper and 1 teaspoon salt. Place a sheet of parchment paper or plastic wrap on a clean, dry surface and roll the butter mixture to form a log and seal; freeze until firm, about 30 minutes.
- In a large dry skillet, fry the bacon over medium-high heat, stirring often, until crisp, about 4 minutes; drain on a paper towel–lined plate.
- Bring a large pot of generously salted water to a boil; add the ravioli, stirring occasionally to prevent sticking. When the ravioli rise to the top and the water returns to a boil, reduce the heat to a simmer and cook for 8 to 10 minutes. Reserve ½ cup of the cooking water and drain.
- Return the cooked ravioli and bacon to the pot and grate the cacio e pepe butter on top, stirring gently to combine. If needed, thin the sauce with the reserved cooking water and season with salt to taste. Divide the ravioli among four shallow bowls and top with pecorino.
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