Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce

INGREDIENTS

• 3 tablespoons minced shallots
• Pinch nutmeg
• Salt
• 12 fresh sage leaves
• 3 tablespoons heavy cream
• 1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick
• 9 tablespoons butter
• Freshly ground white pepper
• 3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
• 1 tablespoon finely chopped fresh parsley leaves
• 1 cup roasted butternut squash puree