Homemade Butternut Squash and Blue Cheese Ravioli With Sage Brown Butter Sauce Recipe

Ingredients

• 1/2 cup freshly squeezed orange juice from 2 navel oranges
• 1/3 cup extra-virgin olive oil
• 1 1/2 teaspoons agave nectar or honey
• 2 pounds skinned and cubed butternut squash (about 1 medium-large squash)
• 8 ounces coarsely chopped onion (about 2 medium onions)
• 6 cloves garlic, smashed
• 4 whole sprigs sage plus 1/4 cup roughly chopped fresh sage leaves
• Kosher salt and freshly ground black pepper
• 2 1/3 ounces soft blue cheese, such as Roquefort, Gorgonzola, or Stilton
• 1 recipe Classic fresh egg pasta
• 6 ounces unsalted butter
• 2 teaspoons juice from 1 lemon

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