Butternut Squash Ravioli with Bacon Brown Butter

Apple picking. Cozy sweaters. Bronzed leaves. There is so much about the beginning of Fall that I love (besides from my birthday), but just as some people anticipate that first Pumpkin-Spiced Latte, I crave that first fall stuffed pasta. My Italian butcher has a great selection of homemade raviolis, but trust me, any store-bought ravioli stuffed with pumpkin or butternut squash will be perfect. It’s all about the bacon, baby.

SHOPPING LIST: 2 packages butternut squash (or pumpkin) ravioli, 1 package bacon, butter, apple cider vinegar, olive oil, salt, pepper

In order to keep this a one-pot wonder, fill a large saucepan with water and set over high heat. Heavily salt your water and when the water comes to a boil, allow your raviolis to cook about 3-4 minutes (or until fork tender). Before straining the raviolis, reserve 1/2 cup of pasta water. After you strain the ravioli, toss them with a generous amount of olive oil to prevent the raviolis from sticking to one another. Dry your saucepan and get set for step 2.

Slice up the entire package of bacon, add the chopped bacon to your large saucepan and place over medium-high heat. Once the bacon begins to brown, use a wooden spoon to break up the bacon bits. Once the bacon is browned, add 3 tB. of butter. After the butter melts, it will begin to sizzle. We are looking for the “beurre noisette” stage here – where the butter is browned and takes on a hazelnut flavor. Once you notice the small browned bits of butter, add the 1/2 cup of reserved pasta water and 2 tB. of apple cider vinegar and allow the bacon-butter sauce to simmer and thicken a bit. Taste and season with salt and pepper. Re-add your raviolis and allow the raviolis to finish cooking in the sauce, about another 2 minutes.

Use a slotted spoon to remove the raviolis onto your platter. Finish by pouring the leftover sauce and bacon bits directly over the ravioli. If you really want to go crazy, finish with freshly grated parmesan and a drizzle of honey.