Butternut Squash Ravioli with Pancetta and Sage

Serve the ravioli with green salad and baguette slices, seasoned with sage, bay leaf, and garlic dip oil.
Pour boiling water over the mushrooms in a bowl. Cover and let stand for 30 minutes or until tender, then strain. Squeeze the mushrooms to remove excess moisture. Chop the mushrooms.Heat the oil in a medium saucepan over medium-high heat. Add the pancetta; cook until crisp. Using a slotted spoon, remove half of the pancetta from the pan and transfer to a medium bowl, leaving the remaining pancetta and sprinkles. Add the mushrooms, pumpkin, breadcrumbs, cheese, zest, salt, nutmeg and egg to the bowl, stirring constantly.While processing 1 ton of the wrapper at a time (cover the remaining wrappers with a damp towel to keep them dry), place about 1 tablespoon of the pumpkin mixture in the center of each wrapper. Brush the edges of the wrapper with water and cover with another wrapper, stretching the top wrapper slightly so that it touches the edges of the bottom wrapper. Press the edges tightly together with your fingers and trim the edges with a 2 1/2-inch diameter circular scissors. Repeat the procedure with the remaining won ton wrappers and pumpkin mixture.Pour water into a large roasting pan; bring to a boil. Add half of the ravioli; cook for 3 minutes or until tender (do not bring to a boil). Remove the ravioli with a slotted spoon. Keep warm. Repeat with the remaining ravioli.Preheat the remaining pancetta and topping over medium-low heat; drizzle over the ravioli. Sprinkle with sage and pepper.