Boil some salted water in a big pot and cook the butternut squash ravioli
Usually, the ravioli are ready when the pasta starts to float. Make sure to save ½ cup of pasta water before you drain it
Just drain it carefully or grab a slotted spoon so you don’t mess up the ravioli
Grab a stick of unsalted butter and melt it in a big skillet on medium heat
Just cook it until the butter melts and starts to get a nice golden color, which should take around 3-4 minutes
Slowly add the broth and keep whisking it in often because the butter will foam up, until it's all mixed in
Do the same thing again with the cream. Keep an eye out for splatter
Whisk in the parmesan cheese until everything is well mixed
To taste, add salt and pepper
Add the cooked pasta and mix well. If you want, you can add more Parmesan cheese and fried herbs as a garnish
