Butternut squash ravioli with brown butter and sage

Halve and core the squash, drizzle with olive oil and lay cut side down on a parchment-lined baking sheet.

Roast at 375F for 45 minutes to an hour, until deeply browned, soft and a paring knife pierces it without resistance.

Scoop the flesh into a food processor with the Parmesan, pepper, salt and extra virgin olive oil; process until very smooth and let cool.

Roll the dough to a thin sheet as before. Place small dollops of filling an inch apart along the bottom half; wet around each with a finger.

Fold the top half over, coax out trapped air and press around each piece of filling to seal; cut with a pizza cutter or ravioli cutter.

Melt and gently brown the butter in a large stainless steel pan, adding sage leaves near the end and removing them once crisp; take off the heat as it just starts to brown.

Boil the ravioli no more than 3 to 5 minutes and put them straight into the hot butter so butter and pasta water come together into a sauce.

Plate with a squeeze of lemon, grated Parmesan, a drizzle of balsamic cream or reduction and the fried sage leaves.