Butternut Squash and Brown Butter Ravioli with Bacon and Oyster Mushrooms | PC.ca
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Butternut Squash and Brown Butter Ravioli with Bacon and Oyster Mushrooms

Plate of ravioli pasta with a Bolognese and bechamel sauce on top

PC Black Label Ravioli Grandi Butternut Squash & Brown Butter

Butternut Squash and Brown Butter Ravioli with Bacon and Oyster Mushrooms

Featuring ravioli stuffed with both butternut squash and brown butter, then tossed in a simple sauc...

Featuring ravioli stuffed with both butternut squash and brown butter, then tossed in a simple sauce of sautéed mushrooms and bacon, this exceptional pasta main is dinner party-worthy yet easy enough for busy weeknights. Serve with leafy green salad.

  • Level: Easy
  • Preparation: 15 mins
  • Ready in: 25 mins
  • Serves: 3
  • Dish Type: Italian
  • Season: Summer
  • Course: Main
  • Main Ingredient: Ravioli

  • Amount Per Serving

  • Serving Size

  • Sodium

    250 mg

  • Sugars

    2 g

  • Protein

    10 g

  • Calories

    410 cal

  • Total Fat

    25 g

  • Dietary Fibre

    2 g

Butternut Squash and Brown Butter Ravioli with Bacon and Oyster Mushrooms

Plate of ravioli pasta with a Bolognese and bechamel sauce on top

PC Black Label Ravioli Grandi Butternut Squash & Brown Butter

  • Amount Per Serving

  • Serving Size

  • Sodium

    250 mg

  • Sugars

    2 g

  • Protein

    10 g

  • Calories

    410 cal

  • Total Fat

    25 g

  • Dietary Fibre

    2 g

How to make

Ingredients

  • 1 pkg (250 g)PC® Black Label Butternut Squash and Brown Butter Ravioli Grande
  • 2 slicesPC® Old Fashion Style Naturally Smoked Bacon
  • 2 cups (500 mL)Oyster mushrooms, torn in large pieces (about 5 oz/150 g)
  • 1/4 cup (50 mL)Sliced shallots (about 1 large)
  • 1/8 tsp (0.5 mL)Each salt and freshly ground black pepper
  • 2 tbsp (25 mL)Shaved PC® Black Label Aged 36 Months Parmigiano Reggiano
  • 9Small basil leaves
  • 2 tsp (10 mL)Extra virgin olive oil
  • 1 tsp (5 mL)PC® Black Label Aged Balsamic Vinegar of Modena

How to make

  • Step 1Heat large nonstick frying pan over medium heat; add bacon and cook 4 to 6 minutes, stirring occasionally, or until bacon is lightly crisp.
  • Step 2Remove pan from heat; transfer bacon to bowl with slotted spoon and set aside. Remove all but 1 tbsp (15 mL) bacon fat from pan; return pan to heat. Add mushrooms and shallots; cook 3 to 4 minutes, stirring occasionally, or until mushrooms are browned and shallots are soft. Sprinkle with salt and pepper and return bacon to pan.
  • Step 3Bring 8 cups (2 L) lightly salted water to a boil. Open package and gently place pasta into water; cook 3 to 4 minutes (4 to 5 minutes if frozen). Adjust heat to maintain a gentle boil. Drain pasta.
  • Step 4Divide pasta among three plates or shallow bowls. Top each with cooked mushroom mixture, some cheese and basil. Drizzle oil and vinegar over top.

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