Sage and Brown Butter Squash Ravioli

Ingredients

Butternut squash

1 medium, peeled and diced

Olive oil

2 tablespoons

Salt

to taste

Black pepper

to taste

Ravioli dough

2 cups (homemade or store-bought)

Butter

4 tablespoons (unsalted)

Fresh sage leaves

10-12 leaves

Parmesan cheese

1/2 cup, grated

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a mixing bowl, toss the diced butternut squash with olive oil, salt, and pepper. Spread it out on a baking sheet in a single layer.
3. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized. Allow it to cool slightly.
4. Once cooled, transfer the roasted squash to a food processor and puree until smooth. Set aside.
5. Roll out the ravioli dough on a floured surface to about 1/8 inch thick. Cut the dough into squares (about 3 inches by 3 inches).
6. Place a teaspoon of the squash puree in the center of each square. Fold the dough over to form a triangle, pressing the edges tightly to seal. Use a fork to crimp the edges for a decorative touch.
7. Bring a large pot of salted water to a boil. Gently add the ravioli and cook for 3-4 minutes, or until they float to the top, indicating they are done.
8. While the ravioli cooks, melt the butter in a large skillet over medium heat. Add the sage leaves and cook until the butter turns a golden brown color and the sage becomes crispy, about 3-4 minutes.
9. Once the ravioli are cooked, carefully drain them and add them to the skillet with the brown butter and sage. Toss gently to coat the ravioli with the sauce.
10. Serve immediately, garnished with a generous sprinkle of grated Parmesan cheese.