Fancy Sweet Potato Ravioli with Butternut Squash & Sage Cream Sauce

In a sauce pan, add extra virgin olive oil, diced butternut squash, chopped garlic, butter, and sage. Cook down until the squash is soft. Add heavy cream and reduce until the squash is completely cooked through. Blend the sauce until smooth. Add the blended sauce back into the pan. Cook your RIPI pasta until tender. Add the pasta to the sauce and simmer for 1 minute to bring the pasta and sauce together. Plate the pasta and sauce and garnish with grated parmesan, fresh sage, and crushed pistachios.