Butternut Squash Ravioli with Brown Butter and Spicy Sausage

Ingredients: 

3 links of Hot Italian Sausage (removed from the casing)

3 packages of butternut squash ravioli (I used the Whole Foods brand which has 9 ravioli per package)

12 TBSP of butter (plus extra on hand in case you need it)

1/2 cup chicken stock

5-8 sage leaves

Italian seasoning

2 tsp of garlic paste (from the tube or finely minced fresh)

2 TBSP olive oil

Salt and pepper

1 cup freshly shredded parmesan cheese

Directions: 

1. Break up the sausage into small rounds using your fingers to press them together. You can do crumbles if you're in a time crunch, but I like nice circles so they can sit on top of each ravioli. You'll have about 20 circles of sausage.

2. Heat a large, wide braiser pan with 1 TBSP olive oil.  Sear the sausage on both sides and sprinkle with some Italian seasoning. Remove with a slotted spoon and keep warm. 

3. Add your ravioli to boiling water. Cook for 5-6 minutes or until floating. 

4. Deglaze your pan from the sausage using chicken stock.  Scrape up the brown bits.  Reduce the heat and add 12 TBSP butter, stirring constantly. Add a few sage leaves, garlic, a little more Italian seasoning and salt and pepper.  Bring to a simmer.  Taste for seasoning.  

5. When ravioli are done, add directly to the butter sauce with heat on low.  Flip each one over so that both sides get some butter.  Serve 7-8 ravioli on the plate and top each with a piece of sausage. Pull a sage leaf or two from the pan and place it in the middle for garnish. Drizzle a little more butter sauce from the pan on top and serve.