A rich and creamy sage sauce perfectly complements the sweet and nutty flavor of butternut squash ravioli, making it a comforting and elegant dish.

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Bring a large pot of salted water to a boil and cook the butternut squash ravioli according to package instructions. Drain and set aside.
In a skillet over medium heat, melt the butter.
Add the sage leaves and cook for about 2-3 minutes until crispy and fragrant.
Reduce heat to low and pour in the heavy cream, stirring continuously.
Add the grated Parmesan cheese and stir until melted and smooth.
Season the sauce with salt, pepper, and a pinch of nutmeg if using.
Gently toss the cooked ravioli in the sauce until evenly coated.
Serve immediately, garnished with additional Parmesan and sage if desired.