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Roasted Butternut Squash Ravioli With A Sage Brown Butter Sauce

Ingredients

• 9 tablespoons butter
• 3 tablespoons minced shallots
• 1 cup roasted butternut squash puree
• Salt
• Freshly ground white pepper
• 3 tablespoons heavy cream
• 3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
• Pinch nutmeg
• 1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick
• 12 fresh sage leaves
• 1 tablespoon finely chopped fresh parsley leaves

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