To speed up cooling the mixture spread it out on a plate and put it in the refrigerator.

You may want to put it in for a couple minutes before you slice it in half. You can peel the squash or cook it in it’s skin, it’s doesn’t make a difference. It takes me about 10 min, but every microwave is different. If you microwave it use the ‘fresh vegetable’ setting. You can roast the squash or microwave it.I’m still working on ‘perfecting’ this recipe.Give each person an amaretti cookie to crumble on their pasta (and an extra to snack on).Sprinkle remaining cheese and garnish with parsley. Family Style: Put half of the raviolis in a big serving platter, pour half of the butter sauce (6 pieces of sage) and half of the pancetta over the ravioli than repeat with remaining half of ingredients.Sprinkle each plate with remaining cheese and parsley. Single Servings: Place some of the pasta in the center of each serving plate.Remove the pasta from the water and drain well.Tip: Even if they are floating, taste test the pasta portion of the ravioli before you drain the pot. This will take about 5 minutes or until the pasta floats. Add the pasta to the pot of boiling salted water.Add ¼ cup of chicken broth and cook another 10 minutes. Add the sage to the butter and continue to cook until the butter starts to brown. In a sauté pan, melt the remaining 5 tablespoons of butter.Place a teaspoon of the filling in the center of each pasta/wonton rectangle. Make pasta, roll and cut into 3-inch rectangles.Cool completely (before putting the filling into the ravioli). Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste.

Stir in ¼ cup chicken broth and continue to cook about 3 minutes. Add the mashed butternut squash and cook until the mixture is slightly dry, about 2 minutes. In the same pan, melt ½ tablespoon of butter.Remove the pancetta from the pan and set aside. In a sauté pan, over medium heat cook 5 slices of pancetta until crispy.

Butternut squash ravioli