Step 1

Fill a large stock pot with approx. 4-5" of water. Add a pinch of kosher salt and bring to a gentle boil.

Step 2

Add the butternut squash ravioli and cook for 4 minutes (do not go over this time). Set aside 1/4 cup of pasta water. Gently remove the ravioli, drain and set aside. (*Note 3)

Step 3

While the raviolis are cooking, pre-heat a medium size skillet over medium-low heat. Add the butter and cook for 5-6 minutes, until golden brown with dark specks. (*Note 4)

Step 4

Remove from the heat and add the sage and garlic. Let fry for about 30 seconds.

Step 5

Add the cooked ravioli, the reserved pasta water and half the parmesan cheese. Gently toss for 1-2 minutes until the cheese melts and the sauce coats the ravioli.

Step 6

Sprinkle with the remaining cheese, salt and black pepper and serve.