Bring a large pot of salted water to a rolling boil over medium-high heat. Add the fresh butternut squash ravioli and cook according to package instructions, usually around 3–5 minutes. Drain and set aside.

In a large sauté pan, heat a tablespoon of olive oil over medium heat. Add the sausage, breaking it into small pieces with a spatula. Sauté for 6–8 minutes until browned and cooked through.

Add the minced garlic to the pan and sauté for 1–2 minutes until fragrant.

Reduce heat to low and pour in heavy cream, followed by maple syrup, thyme, and pepper. Simmer for 5–7 minutes until thickened.

Remove from heat and stir in grated Parmesan cheese until melted.

Fold the drained butternut squash ravioli into the creamy maple sauce, ensuring each piece is coated.

Plate while still hot, garnished with extra Parmesan cheese and chopped sage.