This pasta/sauce combination is typically done with pumpkin – or zucca – as the filling, but getting the pumpkin from its entirety to a compact puree is a long, time consuming road. So I make the ravioli here with butternut squash because I can achieve the same sweetness from its puree in a much shorter time frame. I am a sage fan, so I fry the leaves in the butter until they are crispy and serve them with the ravioli. If you want a subtler sage flavor, you can just infuse the butter with them for a shorter time and discard them. For presentation’s sake, you can just place a fresh leaf on top of the ravioli. <br />This recipe yields quite a bit of ravioli and they freeze really well if you lay them on a cookie sheet dusted with semolina until they are frozen. After they are frozen, you can put them in a freezer bag. <br />

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