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RECIPE: Butternut Squash Ravioli w/ Pancetta & Brussel Sprouts

Enjoy this savory, packed-with-flavor dish that you'll be making on repeat.


  • 8oz Aliment Butternut squash Ravioli

  • 1 cup Diced Pancetta

  • 2 cups shaved brussel sprouts

  • 4oz pasta water

  • 4TB butter

  • 1TB olive oil

  • 1TB lemon Juice

  • 2TB Parmesan

  • 1TB chives & Parsley (minced)

  • TT salt & pepper


  1. Start a large sauce pan on medium heat and add your olive oil and pancetta to the pan cold. Continue to stir the pancetta as the pan comes up to temperature and render for about 5 mins. You will be finished with this step as the pancetta starts to brown and shrink in size.

  2. Now add your brussels sprouts to the pan and drop your Aliment ravioli. Sauté the brussels in the pancetta fat for about 2 mins while your ravioli cooks.

  3. After 2 min add your ravioli to the sauce pan along with 4oz of pasta water and bring to a simmer.

  4. Add your 4TB of butter and continue to shake the pan keeping it at a simmer for about 90 seconds allowing your sauce to come together.

  5. Add your lemon juice, salt and pepper and taste. Finish with chives, parsley and parmesan and enjoy.


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