Butternut Squash Ravioli with Brown Butter & Sage

Bring a large pot of water to a boil and add the salt and ravioli. Cook as per the package directions.

In a saucepan, melt the butter over medium heat; add the sage and reduce the heat to low. Allow the butter to bubble up and brown, stirring occasionally. When the butter is a light golden brown color, remove from the heat and set aside as it will continue to cook a bit from here.

When the ravioli is cooked, drain it off and add to the butter mixture. Toss to coat and then serve topped with some of the freshly grated Parmesan.