Roasted Butternut Squash Ravioli

Not to toot my own horn, but this dish is up there with my top faves that I've created. Seeing as how it Fall now, I felt compelled to make this dish again as I have made it several times already. First I skinned & diced up a butternut squash(it's not that easy so be sure you have a good knife). I spread it out on a cookie sheet & sprayed it with evoo cooking spray & a little salt and pepper. I baked it at 375 for about 35-40 minutes(or until its soft) I put the squash in a food processor & added a little skim ricotta, a splash of cream, a few sage leaves, freshly grated nutmeg, & a little fresh grated parm. I then took won ton wrappers(a wonderful invention, right mom?!?!) I spooned a little mixture on a center of a wrapper & rubbed the outer edges with water & placed another wrapper on top & sealed it with a fork around the edges. Once finished I placed them in the freezer, because boiling them when they're frozen helps maintain these delicate deliciousness's shape. When my mom arrived for dinner I boiled them with some evoo in the water so they don't stick together. Also, I trick I've learned with boiling these it to boil them in small batches(4-5 at a time) I know, I know these things are already occupying enough of your time, but trust me they are SOOOOOO worth it!!(you can thank me later) For the "sauce" I browned a little butter(simmer it until it turns lightly brown & it has a COMPLETELY different flavor) once it was brown I added, a little honey, a little balsamic vinegar, & some chopped fresh sage. Drizzle a little of the brown butter sauce over the ravioli & VOILA! Best ravioli you've ever had!!