Butternut Squash Ravioli with roasted Brussels Sprouts and Guanciale

Ingredients:

Butternut Squash Ravioli

•  1 stalk of Brussels sprouts, cut in 1/2 or 1/4 depending on size (Race Farms)
• 1 box of Butternut Squash Ravioli (Nicola’s Pasta Fresca)
• 1/8 cup finely grated pecorino Romano
•   8 ounces guanciale or bacon, cut into 1/4-inch pieces                    (LL Pittenger Farms)

Instructions:

            1.          Cook the guanciale or bacon in a large skillet over medium heat until deeply golden (adjust the heat as necessary to render the fat without burning the meat). The meaty parts should be browned and the fatty parts should be cooked but still slightly transparent. This will take 15 to 20 minutes. When it’s done, strain and reserve 2 tablespoons of the fat.

          2.             Meanwhile, put a pot of salted water on to boil. When the water boils, cook the ravioli for 8 – 10 minutes at a low boil.

3.             Add 2 tablespoons of the fat from the guanciale to a large skillet over medium heat.

4.             Sauté Brussels sprouts until golden brown and slightly tender.

5.             Add Guanciale back to the pan and add ¼ cup of pasta water.

6.             Take off the heat add the pecorino and stir the sauce until all the cheese has combined with the sauce.

7.             When the pasta is ready, transfer it to a large bowl or individual plates and spoon the sauce over the ravioli.

RECIPE: Bucatini with DiningWilds Clamshell Mushrooms Bucatini & DiningWilds Clamshell Mushrooms

Ingredients:

• 1/3 pound alba clamshell mushrooms
• 1 pound our fresh bucatini
• 1 garlic clove peeled and sliced
• 4 sprigs of thyme
• 2 tablespoons of olive

Instructions:

1. Bring an 8-10 qt pot of salted water to a boil
2. Heat large sauté pan over medium heat with olive oil, garlic and thyme
3. Add mushrooms sauté until browned
4. Remove from heat
5. Cook our bucatini for 3-4 minutes
6. Add bucatini to mushrooms and take a ladle or two of pasta water and sauté until sauce coats the pasta about 1-2 minutes taste for seasoning add salt if necessary

RECIPE: Asparagus Ravioli alla Gricia

Ingredients:

• 8 ounces guanciale or bacon, cut into 1/4-inch pieces
• ½ teaspoon finely ground black pepper
• 1 box of our Asparagus Ravioli
• ¼ cup finely grated pecorino Romano

Instructions:

1. Cook the guanciale or bacon in a large skillet over medium heat until deeply golden (adjust the heat as necessary to render the fat without burning the meat). The meaty parts should be browned and the fatty parts should be cooked but still slightly transparent. This will take 15 to 20 minutes. When it’s done, add the black pepper and turn off the heat.
2. Meanwhile, put a pot of salted water on to boil. When the water boils, cook the ravioli for 8 – 10 minutes at a low boil.
3. When the guanciale or bacon has cooled a bit, and while the pasta is cooking, add 3/4 cup of the pasta cooking water to the pan, turn the heat to high and reduce by about half.
4. Take off the heat add the pecorino and stir the sauce until all the cheese has combined with the sauce.
5. When the pasta is ready, transfer it to a large bowl or individual plates and spoon the sauce over the ravioli.