Pumpkin ravioli in mushroom sauce with pancetta

Ingredients:

• 2 packages of 250-280 g. ravioli with butternut squash
• 1 tbsp extra-virgin olive oil
• 220 g oyster mushrooms, trimmed and chopped
• 110 g pancetta, diced
• 2 tsp chopped fresh thyme
• 1 cup lightly salted chicken broth
• 2 tablespoons unsalted butter
• 1/3 cup grated Parmesan cheese, plus extra for serving
• 0.5 cup chopped fresh parsley

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the ravioli and cook according to package directions. Set aside 0.5 cups of water and discard the rest.
2. Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and pancetta, season with salt and pepper. Cook, stirring occasionally, until the pancetta is crisp and the mushrooms are lightly browned, 5-7 minutes. Add the thyme and cook for 30 seconds. Add the chicken broth and bring to a simmer.
3. Add the ravioli and 1/4 cup of the cooking water to the pan. Bring to a boil and cook, stirring gently, until the ravioli are coated with the sauce, adding more water as needed. Add the butter and Parmesan and stir until the butter melts. Add the parsley.
4. Divide the ravioli among plates. Sprinkle with black pepper and Parmesan cheese.