Butternut Squash Ravioli with Pancetta Sage Brown Butter

Ingredients
1 24-ounce package fresh cheese or butternut squash ravioli
6 tablespoons unsalted butter
2 medium shallots, thinly sliced
16 fresh sage leaves
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup (3 ounces) grated Parmesan
2 chunks pancetta, diced

Directions

1. Cook the ravioli according to the package directions. Drain and return the ravioli to the pot.
   Meanwhile, heat the butter in a large skillet over medium-low heat until it foams. Add the shallots and cook, stirring, until golden, 1 to 2 minutes. Add the pancetta and cook until slightly crispy.
2. Increase heat to medium. Add the sage and cook until the leaves turn crisp, about 1 ½ minutes. Remove from heat. Season with salt and pepper.
3. Add the shallot-sage butter to the pasta pot and toss gently. Add ½ cup Parmesan and toss again. Divide the pasta among bowls and top with the remaining Parmesan.