Butternut Squash Ravioli With Garlic Brown Butter Sauce

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1/4” thick pasta dough, cut into 24-3” squares

3-pound butternut squash, halved lengthwise and seeded

1 tsp onion powder

1 tsp garlic powder

1/2 cup part skim ricotta cheese

1/4 cup skim milk

1/2 c of butter

1/2 tsp minced garlic

Grated Parmesan cheese

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