The Best Butternut Squash Ravioli

1. Chop bacon and shallot and sauté until crispy with some black pepper and set aside on a paper towel;
2. Salt your boiling waiter 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 and add your cooked ravioli, coat them in brown butter, add the remaining butter, stir and shred some Parmigiano Regiano; gradually add pasta water and stir until the sauce is creamy and emulsified;
4. Add bacon and shallot and stir as you reserve some to top off the ravioli with, add cranberries, candied pecans, sage leaves and dig in!