Butternut Squash & Ricotta Ravioli with Brown Butter Sauce - Milk

Ingredients

• 1 medium butternut squash
• 4 store-bought pasta sheets
• 1 cup Ontario ricotta cheese
• ¾ cup Parmesan cheese
• 1 lemon
• ¼ cup water
• 1 egg (beaten with 2 tsp of water to make an egg wash)
• 2 tbsp extra virgin olive oil
• 4 tbsp Ontario salted butter
• ¼ cup pine nuts, crushed (optional: toast pine nuts before crushing)
• Salt & pepper (to taste)