Butternut Squash Ravioli

1: Chop bacon and shallot and sauté until crispy with some black pepper; set aside on a paper towel.

2: Salt your boiling water and cook ravioli according to package instructions.

3: Add 2/3 of your butter to a skillet and melt it, once it starts bubbling add sage leaves and keep stirring until it turns brown; remove sage leaves.

4: Add cooked ravioli to the skillet, coat them in brown butter, add the remaining butter, stir and shred some Parmigiano Regaggio.

5: Gradually add pasta water and stir until the sauce is creamy and emulsified.

6: Add bacon and shallot, stir, reserving some to top off the ravioli, add cranberries and candied pecans, and dig in!