Step 1

Prepare butternut squash according to the box/bag - usually boiled or 4 minutes. Making sure to save some pasta water for later.

Step 2

While that’s boiling, start the brown butter sauce.

Step 3

Add 6 tbsp of salted butter to a medium sized nonstick pan over medium heat.

Step 4

Continue cooking and stirring while the butter bubbles and begins to darken.

Step 5

Once the color is a warm acorn brown, turn the heat off and immediately add the sage and stir — the sage will get crispy as it fries in the brown butter.

Step 6

Then add the cooked butternut squash ravioli, the pasta water and half the parmesan cheese. Cook and gently toss for another minute or so until the cheese melts into the pasta water and coats the ravioli.

Step 7

Plate and finish with flaky salt, fresh cracked pepper and remaining parmigiano.