Butternut Squash Cheese Ravioli with Browned Butter Sage Pesto

INGREDIENTS

4 cups

Butternut squash

1/2 cup

Sage, fresh leaves

1 cup

Tuscan kale

1 tsp

Honey

Kosher salt and crushed red pepper flakes

Kosher salt and pepper

1 lb

Pasta dough, fresh

3 tbsp

Olive oil, extra virgin

1/4 cup

Pumpkin seeds, toasted

4 tbsp

Butter, salted

1/2 cup

Gorgonzola cheese

5/8 cup

Parmesan, grated

1 cup

Whole milk ricotta cheese