Italian Cheese Ravioli with Basil Pesto and Pan Roasted Pumpkin

Ingredients

• 1 pack (18 oz.) Nuovo Pasta Italian Cheese Ravioli
• 2 Tbsp butter
• 1 Small pumpkin or butternut squash
• 1 Tbsp Honey
• 1 Container (7 oz) Nuovo Classic Basil Pesto Genovese
• Salt and pepper, to taste
• ½ Cup pasta water
• 2 Tbsp grated Parmigiano Reggiano

Directions

1.  Choose a small ripe pumpkin or butternut squash, clean it, remove peel and seeds, and dice into ½” cubes to obtain about 2 cups.
2.  Heat the butter in a large sauté pan over medium heat, add diced squash, and cook for a few minutes, stirring occasionally, until lightly golden and soft to the fork. Taste to make sure it is fully cooked. Add honey and cook for one more minute, stirring well. Season with a pinch of salt and pepper to taste. Remove from heat.
3.  Cook ravioli separately in lightly salted boiling water according to package directions.
4.  While the ravioli are cooking, add basil pesto to the pan with the squash, along with one or two tablespoons of pasta water, as needed, to obtain a smooth texture. Stir well to incorporate.
5.  Transfer half of the squash and pesto sauce onto a serving platter.
6.  Drain ravioli and place over the sauce. Spoon the remaining sauce on top.
7.  Sprinkle with Parmigiano Reggiano.