Roasted Squash and Leek Ravioli with Mushroom and Pancetta

An Italian flair to  our Thanksgiving dinner, this year, for these delicious fall-like ravioli:

Butternut squash, leeks, ricotta and Parmigiano in the filling. Sautéed mushroom and pancetta as a savory topping.

Olive oil, garlic and parsley. Simple!

Roasted squash with a hint of rosemary. Once mashed, these will be the base for the ravioli filling. Save some for decorating the dish too!

 

Filling the ravioli

 

Nicholas helps me sealing the pasta. Please don't mind the flour up to his elbow...

 

There, done! Such pretty faces Three to five minutes in salted boiling water and they are ready to go. Oh, you can even make them ahead of time and freeze them!

The contrast between the sweetness of the squash in the filling and the savory topping is really pleasant!

I found that a good Viognier was a great pairing for this dish! Cin Cin! Salute!