Savory and comforting, this pasta is simple enough for a weeknight, but elegant enough to serve to guests. Crisp sage and walnuts add crunch to the tender ravioli and roasted squash.
0 Preheat oven to 425°F / 218°C.
1 Finely chop half the sage leaves. Keep the other half of the leaves whole.
2 Slice acorn squash in half lengthwise and scoop out the seeds. Slice each half into 1/2-inch thick slices.
3 Toss squash slices with olive oil, brown sugar, the chopped sage leaves, the shallots, 1/2 teaspoon salt, and a few twists of black pepper.
4 Spread the acorn squash out in a single layer on a sheet pan (use two sheet pans if needed).
5 Roast, without turning, until squash is tender but still holds its shape, 12 to 20 minutes. (Check the squash after about 10 minutes and then continue checking so you can remove it when ready.)
6 Meanwhile, bring a large pot of salted water (for the pasta) to a boil.
7 Place a large skillet or saute pan over medium heat. Add the butter. The butter will start to foam. When the foaming begins to subside, stir in the walnuts and sage. Cook everything together until the butter is lightly browned and the sage is crisp, 4 to 5 minutes.
10 At this point, water for the ravioli should be boiling. Boil ravioli according to package directions (this should take 3 to 4 minutes).
12 Stir the vinegar into the browned butter. Use a slotted spoon to transfer the ravioli to the pan with the browned butter and stir everything together.
13 Divide the pasta and roasted squash between serving bowls, alternating so that you get layers of each. Top with grated parmesan cheese.
