Sage and Brown Butter Squash Ravioli

Ingredients

• Parmesan cheese (1/2 cup, grated)
• Sage leaves (10)
• Butter (1/2 cup)
• Ravioli dough (1 batch)
• Salt and pepper (to taste)
• Olive oil (1 tablespoon)
• Butternut squash (1 medium, peeled and cubed)

Instructions

1. Preheat the oven to 400°F. Toss the butternut squash with the olive oil, salt, and pepper and roast for 25-30 minutes, or until tender.
2. Once the squash is cool enough to handle, puree it in a food processor until smooth.
3. Roll out the ravioli dough and cut it into squares. Place a spoonful of the squash puree in the center of each square, fold the dough over to form a triangle, and press the edges to seal.
4. Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes, or until they float to the top.
5. While the ravioli is cooking, melt the butter in a large skillet over medium heat. Add the sage leaves and cook until the butter is browned and the sage is crispy.
6. Drain the ravioli and add it to the skillet with the brown butter and sage. Toss to coat.
7. Serve the ravioli with a sprinkle of grated Parmesan cheese.