Butternut Squash Ravioli with Maple, Bacon, Coconut Cream Sauce

I wish I could say that everything in this recipe was scratch made but in a pinch we opted for pre-made ravioli.  If you choose to make your own ravioli please comment on how that version turns out.  The sauce we made however was rich and delicious and paired perfectly with the ravioli.  

Hope you enjoy this wonderful fall dish!

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Ingredients

15-20 Buttnernut Squash Ravioli (1 Package)
4 strips of bacon – chopped
2 medium sized shallots, chopped
1 clove garlic, diced
1 Tbsp butter
1 can coconut milk
1/4 cup maple syrup
1/4 tsp cayenne pepper
2 tsp dried sage
5-6 fresh sage leaves for garnish
1/2 cup shredded parmigiano reggiano
Salt and Pepper to taste

directions

1. In a saucepan render the fat out of the chopped bacon, once cooked thoroughly remove bacon and most of the fat from the pan.
2. Add one tbsp of butter to same saucepan, once melted add the shallot, cook for 3 minutes, then add garlic and cook for an additional 2 minutes.
3. Open the can of coconut milk and try to drain off as much of the watery substance as possible leaving behind the creamy coconut milk.  Add the cream to the pan and reduce the heat to medium.
4. Add dried sage, cayenne, maple syrup, half the bacon and salt and pepper to the sauce.  Simmer for 10 minutes over a medium to low heat, stirring frequently.  
5. If you are good at multitasking you could start boiling water when you start cooking your bacon.  Once you get your sauce put together you can drop your ravioli into the boiling water and cook until tender, roughly 8-10 minutes depending on size and if you have pre-made or fresh pasta. 
6. Once pasta is cooked toss with the sauce and remove from heat.  
7. Serve 5-6 ravioli per serving and garnish with fresh sage and cheese.