Ravioli Di Zucca

Ingredients

• Fresh sage leaves (10)
• Butter (4 tablespoons)
• Nutmeg (1/4 teaspoon)
• Parmesan cheese (1/2 cup, grated)
• Fresh pasta sheets (500 grams)
• Salt and pepper (to taste)
• Olive oil (2 tablespoons)
• Butternut squash (1 medium size, peeled and cubed)

Instructions

1. Preheat the oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper and roast for 25-30 minutes, or until soft.
2. Once the squash is cooked, mash it with a fork and mix in the grated Parmesan and nutmeg. Season with more salt and pepper if needed.
3. Lay out the pasta sheets and place a spoonful of the squash mixture every few inches. Cover with another pasta sheet and press around the filling to seal. Cut out the ravioli with a pasta cutter or knife.
4. Bring a large pot of salted water to a boil. Cook the ravioli for 3-4 minutes, or until they float to the surface.
5. While the ravioli is cooking, melt the butter in a large pan over medium heat. Add the sage leaves and cook until the butter starts to brown.
6. Drain the ravioli and add them to the pan with the sage butter. Toss gently to coat.
7. Serve the ravioli hot, garnished with more grated Parmesan if desired.