Roasted Butternut Squash Ravioli with Brown-Butter Herb Sauce

Ingredients

1 recipe Savory Roasted Butternut Squash Puree
1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick (5 on pasta machine)
12 fresh sage leaves
8 tbs unsalted butter
ground nutmeg
salt and ground white pepper
1 tablespoon roughly chopped fresh flat-leaf parsley leaves
Grated Parmesan

Directions

Using a 2" ravioli stamp, mark out the borders of your ravioli. Place 2 teaspoons of the filling in the center of each pasta square. Place a second sheet of pasta dough over top, and with the stamp, cut and seal each ravioli. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.

Remove the pasta from the water and drain well. Season the pasta with salt and pepper.

In a large saute pan, melt the 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Add the ground nutmeg. Remove from the heat.

Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the cheese over each plate and garnish with parsley.

Makes approximately 35 raviolis.