Butternut Squash Ravioli in Sage Butter Sauce

1.Preheat your oven to 400°F (200°C).

2.Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil and season with salt, pepper, nutmeg, and garlic powder.

3.Place the squash cut-side down on a baking sheet lined with parchment paper and roast for 30-35 minutes, or until tender and easily pierced with a fork.

4.While the squash is roasting, bring a large pot of salted water to a boil for the ravioli. Cook the ravioli according to package instructions, usually about 3-5 minutes for fresh ravioli. Drain and set aside, reserving a little pasta water.

5.Once the squash is done, let it cool slightly, then scoop out the flesh into a bowl and mash it until smooth. Adjust seasoning if necessary.

6.In a large skillet, melt the vegan butter over medium heat. Add the sage leaves and cook for about 2-3 minutes, until the butter is bubbling and the sage is crispy and fragrant. Be careful not to burn the butter.

7.Add the cooked ravioli to the skillet, tossing gently to coat them in the sage butter sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it up.

8.Serve the ravioli warm, drizzled with more sage butter, and garnished with nutritional yeast and freshly cracked black pepper.