Butternut Squash Ravioli With Mushrooms

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2 (8-oz.) packages refrigerated butternut squash-filled ravioli

6 tablespoons butter, divided

1 (8-oz.) package sliced baby portobello mushrooms

4 garlic cloves, thinly sliced

3 tablespoons sliced fresh shallots

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon thinly sliced fresh sage

1 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

Toppings: freshly shaved Parmesan cheese, freshly ground pepper, chopped fresh parsley

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