Post post 1/23/08: I had a request for the recipe here. This is store-bought, high quality, fresh ravioli filled with butternut squash. Cook to al dente in salted water. Meanwhile, melt butter then saute sage leaves in the browned butter, it takes about one minute per side, drain them on paper towels. Gently toss the drained pasta in the browned butter, salt if desired. Plate the ravioli then drizzle balsamic reduction (you can buy this or reduce your own balsamic vinegar to a syrup), top with the sage leaves, and freshly grated parmesan cheese. Very easy and very delicious!