An unexpected twist on your average butternut squash ravioli.
Adjust oven racks to lower and upper middle positions and preheat oven to 400°F. Meanwhile, whisk orange juice, olive oil, and agave nectar together in a large bowl. Add butternut squash, onion, garlic, and whole sage sprigs. Season with salt and pepper. Stir until the squash and onion are evenly coated then transfer mixture onto 2 foil-lined rimmed baking sheets.
Run rolling pin over dough until ridges beneath become visible. Flip the mold over and gently peel it away. If ravioli remain stuck, rap edge of mold on table. If ravioli do not separate easily, use fluted ravioli cutter to complete perforation. Cover ravioli with towel to prevent drying. Repeat with remaining dough and continue to step 6.Fold first sheet along its midline to make a light crease and re-open. Place 6 heaping tablespoons half inch apart along length of lower half.
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