Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients:
- 1/2 pound (200 g) fine lentils, ideally from Casteluccio, a town renowned for lentils
- 1/2 pound (200 g) peeled yellow Italian or butternut squash, finely sliced
- A small onion, minced
- 1/4 pound (100 g) pancetta, diced
- 3 tablespoons each, unsalted butter and olive oil
- A ladle of steaming hot vegetable broth (canned will work fine)
Preparation:
Begin by washing the lentils and removing the stray stone that may be in the bag. Then simmer them for about 40 minutes, by which point they should be softened but still fairly firm. Season with a little salt and continue cooking them until done.While they're cooking prepare the onion and the squash. Sauté the onion in the oil and butter until it begins to turn golden, then add the pancetta and the squash; simmer, stirring, until the squash has wilted and the pancetta has changed color. Drain the lentils and add them to the pan; stir in the vegetable broth and check seasoning. Simmer the sauce for another 5 minutes; while you're simmering it boil the ravioli in abundant, lightly salted water to which you have added a tablespoon of olive oil. Carefully drain them while the pasta is still fairly al dente, transfer them to the skillet with the sauce, and cook them a minute more, turning them carefully with a spatula lest they break open.
Divvy them up into 4 warmed plates, dust them with a little pepper, and serve.
Yield: 4 servings squash ravioli with pancetta and lentils.
