Butternut Squash Ravioli in Frangelico Brown Butter with Pancetta and Fried Sage
Sage although naturalized in many parts of the world is native to the Mediterranean. It was first used for medicinal purposes long before cooking, but today has become a staple herb in most kitchens."
12 oz pancetta (cut in strips)
12 ea fresh sage leaves
4 Tbsp butter
2 garlic cloves (whole)
1 cup Frangelico liqueur
TT salt and pepper
TT shaved Parmigiano Reggiano
Brown the pancetta until crisp, strain oil and reserve. Melt butter, then add garlic and cook until golden brown. Remove garlic and cook butter until the milk solids turn caramel color. Add Frangelico and reduce by ¾, then add the cooked pancetta to the sauce. Blanch ravioli, drain then cook in the brown butter sauce briefly. Plate accordingly with flash fried sage and Parmigiano Reggiano.
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