BUTTERNUT SQUASH RAVIOLI IN A BROWNED SAGE BUTTER SAUCE (LAST SUPPER)

Here is the last recipe in my FULL HOLIDAY MENU. Check out the entire playlist, linked below, starting from appetizers all the way to cocktails. This butternut squash ravioli with browned sage butter sauce is seriously heaven in your mouth! Your family, friends, and guests will appreciate this unique and decadent pasta.
Happy fall everyone! And make sure to check in for tons more holiday recipes.

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CLARIFIED, BROWNED SAGE BUTTER VIDEO:
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PASTA FROM SCRATCH VIDEO:
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RECIPE:
Yields: 4 servings
9 Tbsp of sage butter, divided
*If you do not have time to make clarified butter, just add 2 Tbsp of regular butter and 2 large sage leaves, minced finely.
1/4 cup of chopped, yellow onion
2-3 garlic cloves
1/2 tsp of salt or to taste
1/4 tsp of pepper or to taste
2 tbsp of heavy cream
3 tbsp of mascarpone cheese
dash of nutmeg
1 recipe of pasta dough, rolled out into wide ribbons
1/2 cup of grated parmesan
2 Tbsp of finely chopped parsley
1 egg for eggwash

DIRECTIONS:
Make your pasta dough and refrigerate for 30 minutes.
In a saute pan, heat up 2 tbsp of the sage butter. Once the butter is melted, add in your onions and garlic, and sweat out the onions for about a minute. Then add in your butternut squash puree (see below directions on how to make from scratch). Mix everything together and cook for 2-3 minutes. Then add in your salt, pepper, and heavy cream and cook for another 2-3 minutes. Once that is cooked, turn it off the flame, and add in your mascarpone cheese and nutmeg. Stir everything together and then let cool completely.
While that is cooling,roll out your pasta dough in long, thin sheets. Then add a generous amount of salt to a pot of water and bring it to a boil. Always, when cooking pasta, you want your boiling water to be as salty as the ocean. This will infuse flavor into your pasta.
Next, using a biscuit cutter, cut out circles in your dough. Take a spoonful of your cooled mixture, and add it to the center of half of your circles. Crack and egg into a glass and whisk it together. take a baking brush and brush your egg wash around the sides of the dough circle. Then place another pasta circle on top. firmly, press down on the edges of the dough with your finger, sealing in the butternut squash mixture. Make sure to completely seal your raviolis otherwise water will get inside while cooking. Add the remaining butter to a sauce pan (7 Tbsp) and cook until it begins to brown. Then turn it off the flame.
While the butter is melting, cook the raviolis. Add them to the boiling pot of water and cook for about 2 minutes and they float to the top. Then strain them out, and add them to the browned sage butter and coat them in the hot butter. Let them sit for 1 minute in the butter. Finely chop the parsley for garnish.
Add the raviolis (5-6 per person) to the serving dish. Add a little more of the butter sauce on top. Sprinkle with a small amount of salt and pepper. Grate some parmesan on top, and then sprinkle on some parsley. And enjoy!