Squash Raviolini with Brown Butter and Crispy Prosciutto

• 1 Tablespoon Olive Oil
• 4 slices Prosciutto
• 1/2 sticks Butter
• 1 sprig Sage
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 12 ounces, weight Squash Raviolini

1. Start by filling a deep pot with water and a dash of salt.
2. Heat over high heat and cover the pot.
3. While it is coming to a boil, prepare the prosciutto and sauce.
4. Heat a medium size pan over medium heat.
5. Add the olive oil and let it get hot.
6. Add the prosciutto to the pan.
7. Let it heat on one side for around 2-4 minutes and flip it and allow to cook for another 2-4 minutes on the other side.
8. Take it out of the pan and let it sit.
9. When it sits for a few minutes, it will really dry and crisp beautifully.
10. In the same pan, you can now prepare the sauce.
11. Add the butter, sage, salt and pepper to the pan over medium heat and allow the butter to brown slightly.
12. By now, the pasta water should be boiling, so you can add the raviolini.
13. Cook according to package instructions for al dente, which should be around 5 minutes.
14. They will soften a little in the sauce so you dont want to cook them all the way.
15. When its done drain the pasta and add it into the brown butter sauce.
16. Now, using your hands, crumble the prosciutto over the pasta and very lightly toss.
17. Buon appetito!

olive oil, butter, sage, salt, pepper, raviolini

Taken from tastykitchen.com/recipes/main-courses/squash-raviolini-with-brown-butter-and-crispy-prosciutto/ (may not work)