Butternut Squash Ravioli with Sage Cream Sauce

Now that autumn has finally arrived, it is time to start cooking like it.  I love all the flavors of this season, with squash being one of my favorites.  Butternut squash raviolis are popping up all over.  I've found them at Costco (my favorite), Trader Joe's, and the grocery store in the refrigerator section.  I've come up with a sage sauce that pairs perfectly with these raviolis:

For the Sage Sauce:

1/2 C heavy cream
1/2 C dry white cooking wine or vegetable broth
2 tbsp minced white or sweet onion
2 cloves garlic, minced
2 tbsp olive oil
7-8 sage leaves, chopped
Salt & pepper to taste
1/2 C shredded parmesan cheese (optional)

Place the olive oil and garlic in a small sauce pan and warm to medium heat.  Once you start to smell the garlic, add the onion and cook until soft.  Add the cooking wine (or broth if using) and stir, loosening up any bits stuck to the bottom of the pan.  Bring to a slight boil for about 8-10 minutes, or until reduced by about half.  Stir in the cream, followed by the cheese (if using), and then the sage.  Allow to simmer for about 3-5 additional minutes, stirring frequently.

For the ravioli, bring a large pot of water to a steady boil.  Add the ravioli and cook until they all float to the top - about 5-6 minutes.  Don't overcook them or they will begin to split.  Transfer to a serving bowl or platter and pour the sauce over the top.