Squash and Ricotta Ravioli – Brooklyn Kitchen

Ingredients

• 2 cups roasted seasonal squash (butternut, acorn, even carrots), cooled and cubed
• 2 cups ricotta cheese
• ¾ cup parmesan cheese, divided
• 1 TB caraway seeds, toasted & ground
• 2 tsp nutmeg
• 1+ garlic clove
• kosher salt
• black pepper
• 1 stick butter
• 1 bunch sage