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Bring a large pot of water to a boil over high heat and season with salt. Reduce the heat, cover and keep water simmering until ready to cook the ravioli. Place the salad mix into a large bowl. Cut the apples into half moons, rounds or cubes. Add the apples, cranberries and half the shaved parmesan to the salad.
Return the large pot of water to a boil. Carefully slide the ravioli into the boiling water and cook until they begin to float to the surface. While the ravioli is cooking, pick the sage leaves from their stems. Place the leaves one on top of the other, roll into a cylinder and thinly slice into ribbons.*
Place. 1/4 of the lemon brown butter into a large sauce pan and place over medium high heat. Stir in the butternut squash and saute for 3-5 minutes, stirring occasionally until the squash becomes golden. Add the remaining lemon brown butter and heat through for about one minute.
Gently remove the ravioli with a slotted spoon and place them into the warmed brown butter sauce. Toss to coat and serve garnished with the remaining shaved parmesan. Just prior to serving, sprinkle the salad lightly with salt, toss to coat, and then drizzle the citrus viniagrette over the top and toss again. Serve the ravioli with the spring salad, enjoy!
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