brown butter and sage sauce with homemade butternut squash ravioli... yum!

Big Guy and I attempted our first batch of ravioli with our Kitchen Aid last fall. We obviously need lessons from ANY grandma as our dough was too thick, but the outcome was still edible, so we called it a win
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I noticed I still had a bag of butternut squash ravioli in the freezer, and despite it not being perfect, I was determined to make a great sauce to go with it. I found a simple recipe of melting one stick of butter and slowing and lowly cooking it until it turned golden brown. At the end, I added fresh sage from the garden and poured it over my ravioli.

Do not rat me out to my doctor, but I am keeping this sauce recipe in my rotation for pasta? It perfectly brought out the flavor of the butternut squash which was the goal.