Butternut Squash Ravioli

4  tablespoons		butter
3  tablespoons		minced shallots
1  cup		roasted butternut squash puree
2  dashes		Freshly ground white pepper
3  tablespoons		heavy cream
3  tablespoons		grated Parmigiano-Reggiano cheese, plus 2 ounces
1  pinch		nutmeg
1-1/2  cups		all-purpose flour
1		large egg
3  tablespoons		water
1/2  teaspoon		olive oil
1/4  teaspoon		salt

Tip: For nutritional information on all the ingredients in Butternut Squash Ravioli just click on each ingredient name. Then adjust the serving size for any Butternut Squash Ravioli ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.

Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.

Remove the pasta from the water and drain well. Season the pasta with salt and pepper.

In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.

Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.