Butternut Squash Ravioli with Brown Butter Sauce

I can’t really recommend something with this much butter in it. Or parmesan, for that matter. It’s pretty indulgent, to say the least.
But I will recommend it. Because fall is here, and fall requires a hearty serving or two of comfort food. And ravioli, when filled with sweet, creamy butternut squash and nutmeg and then topped with savory sage-infused browned butter, is comfort food. Of the very best kind.
Serve this with a rustic apple galette for a seasonal meal that’s a wonderful way to welcome Fall.

• 1 pound of Butternut Squash
• olive oil
• 1/4 cup of parmesan cheese, grated
• 1/4 teaspoon of nutmeg
• 1/8 teaspoon ground sage
• salt & pepper
• 1 recipe ravioli dough
• 6 tablespoons butter
• 6 sage leaves
• 1 bay leaf
• oregano

1. Cut the squash into cubes and place them on a baking sheet.  Coat them with olive oil, salt & pepper.  Roast the squash at 425 degrees for 50 minutes to an hour, or until it is tender.
2. Put the squash in a bowl and mash it with a fork.  Add parmesan cheese, nutmeg, ground sage and salt & pepper, if needed.
3. Place tablespoons of the filling down in the center of the ravioli dough rounds. Brush the dough around the filling with water, then fold the dough over lengthwise.
4. Heat a large pot of water for the ravioli.
5. For the sauce, melt the butter in a sauce pan.  Add sage leaves. Cook on medium-low for 2-3 minutes, just until the butter starts to brown.  Remove from the heat and set aside.
6. Cook the ravioli in the boiling water for 2 minutes, until it is floating.  Remove from water and add directly to butter sauce.
7. Serve with bay leaf and a sprinkling of oregano.