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Place a rack in lower third of oven; preheat to 375°. Lightly butter an 11x8" (2-qt.) glass or ceramic baking dish. Melt 1 Tbsp. butter in a large skillet over medium-high heat. Add pancetta and cook, stirring occasionally, until most of the fat is rendered and pancetta is golden, 8–10 minutes. Reduce heat to medium, add shallots, and cook, stirring frequently, until softened, about 5 minutes. Using a slotted spoon, transfer shallots and pancetta to a large bowl. Let cool slightly, then stir in ricotta, Fontina, and Parmesan.
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