• Preheat oven to 350°F. Place the butternut squash on a baking sheet. I baked the entire squash (a total of 3 pounds) and just used half of the squash. (poke a few holes in the squash with a knife).  Bake for 60-75 minutes or until the squash is soft. Remove. Let cool for 10-15 minutes. Cut in half. Remove seeds and string. Discard them. Scrape the butternut squash flesh into the bowl of a food processor (or blender.
• Add the ricotta, nutmeg, parmesan, salt, and pepper to the food processor too. Process until smooth. 
• Fill the ravioli mold with 1 tablespoon of the butternut squash filling.

Brown Butter

• In a large skillet melt the butter over low, medium low heat. Stir frequently. The butter is ready when it begins to give off a nutty aroma, and you’ll see light brown specks forming on the bottom. Be careful not to burn the butter! You don’t want those specks to turn black. If they are… the butter is most likely burnt.

Cook the ravioli

• Meanwhile, bring pot of water to boil. Once boiling add in a tablespoon of salt. Add some of the ravioli. Don’t overcrowd. You’ll want to do this in batches. Cook for 3-4 minutes or until they float to the top. Using a slotted spoon, transfer them to the skillet pan with the butter. Gently stir so that all of the ravioli are lightly coated in the butter sauce.
• Serve warm with freshly grated parmesan cheese.