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1
Bring a pot of salted water to a boil.
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2
In a mixing bowl, combine the butternut puree with the mascarpone cheese and season, to taste, with salt and white pepper.
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3
In the center of 6 pasta rectangles, place 2 tablespoons of the butternut puree mixture.
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4
Sprinkle with the chopped pecans.
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5
Slightly wet the edges of the pasta with a little cool water.
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6
Lay the other 6 pasta rectangles over the filled pasta rectangles.
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7
Gently seal each ravioli by pressing around all edges with the tines of a fork.
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8
Place the ravioli in the boiling water and cook for 3 to 5 minutes, or until the pasta is cooked al dente.
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9
Remove from the water and drain.
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10
Season the ravioli with salt and pepper.
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11
Heat a saute pan over medium-high heat and, when hot, add the butter and let it melt in 1 spot.
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12
(Do not move the pan.)
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13
When the butter has begun to brown around the edges, pick up the saute pan and swirl to keep the melted butter from burning and to melt the remaining butter.
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14
Add the sage leaves and reduce the heat to medium.
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15
Continue to cook until the leaves are crispy, 1 to 2 minutes.
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16
Season with salt and pepper.
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17
To serve as an appetizer, lay 1 ravioli in a shallow bowl and spoon the brown butter over the top.
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18
Garnish with the crispy sage leaves.
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19
Sprinkle with Parmigiano-Reggiano and serve.
