Butternut Squash Ravioli

Bake squash until tender (about 45 minutes) in a 400 degree oven with 1" water in the bottom of the baking pan. After it is baked, cool the squash for 5 minutes and then scoop out of the shell and mash thoroughly with other filling ingredients. Bring an enormous pot of (salted) water to boil. When at a full rolling boil, use a spatula to drop no more than 10 ravioli at a time into the water. They should rise immediately to the surface - give them enough room so that they don't stick to each other or accidentally get punctured and leak the filling. Cook in batches for 3 min only and remove to a warm plate. Meanwhile, melt the butter over very low heat until just bubbling, but do not let it brown. Mince up fresh sage and add with some salt. Pour the butter sauce over the ravioli when you serve. Serve with a piquant salad of romaine, avocado, red onion rings and slices of navel orange w/sweet and sour vinaigrette.