Squash Ravioli with Mushrooms and Pancetta
Ingredients
- Kosher salt
- 2 9- to 10-ounce packages butternut squash ravioli
- 1 tablespoon extra-virgin olive oil
- 8 ounces oyster mushrooms, trimmed and sliced
- 4 ounces pancetta, diced
- Freshly ground pepper
- 2 teaspoons chopped fresh thyme
- 1 cup low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1/3 cup grated parmesan cheese, plus more for topping
- 1/2 cup chopped fresh parsley
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