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Bring a large pan of salted water to the boil.
Heat a heavy-based saucepan, add one tablespoon of the olive oil and the onions. Cook until the onions start to soften.
Next add the butter to the pan. Tip in the butternut squash, season with a little salt and plenty of black pepper. Cover and allow to cook for 4-6 minutes, stirring occasionally, the squash should be soft.
Tip into a bowl and mash well before folding in the amoretti biscuit crumbs. Season generously with salt and freshly ground black pepper and then leave to cool slightly.
Make the butter by putting the sage, parsley and chives into a bowl and mixing with the butter. Add plenty of salt and freshly ground black pepper. Then gently melt in a saucepan, keep warm until you are ready to serve.
To finish the ravioli whisk the egg. Place twelve of the wanton wrappers on a board and brush with the whisked egg. Place about a tablespoonful of the pumpkin mixture in the centre of each wrapper then place a wrapper on top, take a small cutter (the diameter of a tablespoon) and make sure the filling is well pressed down).
Push out any remaining air with your fingers and ensure each wrapper is really pinched well together. Then take a pastry cutter big enough to fit just inside the wrapper and cut the corners away to make a lovely circular shape.
Lower them carefully into the boiling salted water and cook for 2-3 minutes until just heated through.
Meanwhile fry the pancetta until really crispy. Drain the ravioli on kitchen roll and place three each onto four warmed pasta dishes. Spoon the butter over the top with the pancetta and the Parmesan.
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