Butternut Squash Agnolotti

This is a delicious and hearty pasta dish featuring a sweet and savory butternut squash filling.

Ingredients - Serves 4

Preheat the oven to 400°F. Toss the butternut squash with the olive oil, salt, and pepper and spread out on a baking sheet. Roast for 25-30 minutes, or until tender.
In a food processor, combine the roasted squash, garlic, ricotta, Parmesan, and egg. Process until smooth.
Roll out the pasta dough and cut into squares. Place a spoonful of the squash mixture in the center of each square. Fold the dough over to form a triangle and press the edges to seal.
Bring a large pot of salted water to a boil. Cook the agnolotti for 3-4 minutes, or until they float to the top.
While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the sage leaves and cook until the butter is browned and the sage is crispy.
Drain the agnolotti and add to the skillet. Toss to coat in the browned butter. Serve with additional grated Parmesan, if desired.