8 Slices Bacon
1 container ricotta cheese
1 butternut squash
1 package wonton wrapper
5 small burrata balls of mozzarella cheese
Parmesan cheese
1/4 cup maple syrup
2 tsp brown sugar
zest of 1/4 orange
Cream sauce
1/4 cup butter
1/4 cup bacon drippings
1 1/3 cup milk
1 tablespoon garlic powder
Ground black pepper to taste
1/4 teaspoon nutmeg
2/3 cup cream cheese
6 crispy sage leaves

Maple Syrup Crispy Bacon Strips

1) Preheat oven to 350 degrees
2) Line baking sheet with parchment paper
3) Bake bacon in preheated oven 20 min – brush with maple syrup and brown sugar
4) When bacon is finished, retain drippings
5) Peel butternut squash and chop into squares.
6) Boil squash add salt to boiling water
7) When squash is soft add to large mixing bowl and allow to cool
8) Once cool, mix ricotta, bacon from oven, orange zest, nutmeg, salt, pepper, mozzarella, Parmesan cheese
9) Add to blender and lightly puree mixture
10) When mixture is finished start filling wonton wrappers by placing 1 teaspoon in wonton wrapper center
11) Dip Fingers in water and moisten edges of wonton wrappers
12) Fold the wrapper over filling matching points to make a triangle ravioli
13) Lay finished ravioli on a baking sheet
14) Store ravioli in freezer to prevent bottoms from becoming soggy
15) Bring large pot of salted water to a boil, boil ravioli gently for 3 to 5 min

Cream Sauce
1) Melt butter and bacon drippings in sauce pan
2) Whisk cream cheese in and milk a little at a time
3) Add Parmesan, garlic powder, black pepper
4) Whisk in 1/3 cup of pasta water to desired consistency
Top with maple syrup and brown sugar glazed bacon pieces and baked crispy sage