Butternut Squash and Sage Ravioli with Brown Butter Sauce Recipe

In a medium bowl, mix together flour, eggs, olive oil, and salt to form a dough. Knead the dough for a few minutes until smooth.

Cover the dough with a damp cloth and let rest for 30 minutes.

In another bowl, combine the mashed butternut squash, ricotta cheese, and sage until well combined.

On a floured surface, roll out the dough thinly and cut into rounds.

Place a small amount of the butternut squash mixture in the center of each round, then fold over and seal the edges.

Bring a large pot of salted water to a boil, then add the ravioli in batches and cook for 2-3 minutes, until they float to the surface.

In a separate pan, melt the butter over medium heat until it turns brown and gives off a nutty aroma.

Serve the ravioli with the brown butter sauce and freshly grated Parmesan cheese.