Butternut Squash Ravioli with Brown Butter Sage Sauce

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup ricotta cheese
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1 package fresh pasta sheets (about 9 oz)
• 6 tablespoons unsalted butter
• 10 fresh sage leaves
• 1 egg, beaten (for sealing ravioli)

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes, until tender. Let cool slightly.

2. 2

   In a bowl, mash the roasted squash. Stir in ricotta cheese and Parmesan until smooth. Adjust seasoning if needed.

3. 3

   Cut pasta sheets into 3-inch squares. Place 1 tablespoon of filling in the center of half the squares. Brush edges with beaten egg and top with another pasta square. Press edges to seal and crimp with a fork.

4. 4

   Bring a large pot of salted water to a boil. Gently cook ravioli in batches for 3-4 minutes, until they float. Remove with a slotted spoon and set aside.

5. 5

   Meanwhile, melt butter in a skillet over medium heat. Add sage leaves and cook until butter turns golden and aromatic, about 3-5 minutes. Remove from heat.

6. 6

   To serve, arrange ravioli on plates, spoon brown butter sage sauce over the top, and sprinkle with extra Parmesan cheese if desired.