Butternut Squash Ravioli with Brown Butter Sage Sauce

Instructions

1. Step 1: Preheat oven to 400°F (200°C)
2. Step 2: Peel and chop the butternut squash into 1-inch cubes, place on a baking sheet, and roast for 30 minutes
3. Step 3: In a large skillet, heat the olive oil and sauté the chopped onion until translucent
4. Step 4: Add the garlic and cook for an additional minute
5. Step 5: In a large mixing bowl, combine the roasted squash, cooked onion and garlic, flour, egg, salt, and pepper. Mix until smooth
6. Step 6: Stir in the Parmesan cheese
7. Step 7: Roll out the pasta sheets to a thickness of 1/16 inch
8. Step 8: Use a round cookie cutter to cut out circles of pasta
9. Step 9: Place a tablespoon of the squash mixture in the center of each pasta circle and fold in half to form a triangle
10. Step 10: Press the edges together to seal the ravioli
11. Step 11: In a large skillet, melt the brown butter over medium heat
12. Step 12: Add the chopped sage and cook until fragrant
13. Step 13: Bring a large pot of salted water to a boil and cook the ravioli for 3-5 minutes, or until they float to the surface
14. Step 14: Serve the ravioli with the brown butter sage sauce spooned over the top