1. – In a large skillet, sauté the cubed butternut squash, shallot, and garlic in 2 tablespoons of butter until the squash is tender, about 10-12 minutes.

2. – Transfer the squash mixture to a food processor and pulse until smooth. Stir in the thyme, nutmeg, salt, and pepper.

3. – Place a heaping teaspoon of the butternut squash filling into the center of each wonton or ravioli wrapper. Wet the edges with water and fold the wrapper over to form a half-moon shape, pressing the edges to seal.

4. – Bring a large pot of salted water to a boil. Gently add the ravioli and cook for 2-3 minutes, until they float to the surface.

5. – In a separate skillet, melt the remaining 4 tablespoons of butter over medium heat, swirling the pan occasionally, until it turns a light golden brown and has a nutty aroma, about 5 minutes.

6. – Use a slotted spoon to transfer the cooked ravioli to the brown butter sauce. Gently toss to coat.

7. – Serve the Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans immediately, garnished with the toasted chopped pecans and fresh sage.