Pappardelle Pasta with Squash, Ricotta and Sage
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Author: Renée S. Status: published license cc-by-nc-nd tags: pasta, From Renée's Kitchen, noodle, squash, sage, butternut, Thanksgiving 2008, Anna Olson, In the Kitchen with Anna, butternut squash, ricotta, pancetta, parppardelle,
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Share on TwitterFrom In the Kitchen with Anna. I tried this as the carb component for the Thanksgiving meal. My brother got to take the leftovers to work the next day. :) Here butternut squash was cooked with onion, white wine, and ricotta, before being tossed with crisped pancetta and pappardelle noodles cut from fresh lasagna pasta sheets.
In the end I think it could have used more pancetta or a toasted element i.e. some toasted pecans (which I tossed in later on) and/or chopped dried cranberries. (I also neglected a little more water required in the pan with the squash-ricotta mixture - I used more white wine - so it wasn't as soupy as I think it was supposed to be. :( )
