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I love the taste of warm butternut squash ravioli in the fall. We made a quick brown-butter sauce to top the pre-made pasta which makes the dish seem entirely homemade.
Melt the butter in a large skillet heated on medium heat. Continue to cook the butter until it becomes a golden-brown color, about 5–8 minutes. Add the cream and sage and simmer for about a minute.
Add Parmesan, salt, pepper, and parsley. Simmer for another minute, add raviolis, and let raviolis heat for a minute or two.
Plate and sprinkle with toasted walnuts.
Can't find butternut squash ravioli at your grocery store? Cheese, chicken, or wild mushroom ravioli will be a delicious substitute.
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