Butternut Squash Ravioli

Ingredients

• 2 1/4 c. all-purpose flour, plus more for surface
• 1/2 tsp. kosher salt
• 4 large eggs
• 1 (10-oz.) container butternut squash puree
• 1 c. freshly grated Parmesan
• 1/2 c. ricotta
• 1 tbsp. packed brown sugar
• Kosher salt
• Freshly ground black pepper
• 1/2 c. (1 stick) butter
• 2 cloves garlic, minced
• 1 tbsp. freshly chopped sage
• 2 tsp. freshly chopped thyme
• Freshly grated Parmesan, for serving

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