diff --git a/docs/dinner/Sausage Butternut Squash Ravioli with Apples.md b/docs/dinner/Sausage Butternut Squash Ravioli with Apples.md
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+---
+tags:
+  - dinner
+  - fall
+  - sage
+  - ravioli
+  - apples
+---
+
+## Ingredients
+- 1 Package of Rana Butternut Squash Ravioli
+- 2 Large Apples
+- 5  Hot Italian Sausage Links
+
+## Instructions
+1) Prepare sauce as documented in [[Brown Butter Cinnamon Maple Sage Sauce]]
+2) Start a pot of water to boil for the butternut squash ravioli
+3) Peel and dice apples
+4) Remove sausage from casing and fully cook, set sausage aside remove excess oil.
+5) In the same pan add in and lightly cook the apples. Still  want them to have a crunch.
+6) Add the sausage back into the pan with the cooked apples
+7) Add in Ravioli to the boiling water and cook from frozen for 4 minutes.
+8) Combine all and coat in the [[Brown Butter Cinnamon Maple Sage Sauce]]
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diff --git a/docs/sauces/Brown Butter Cinnamon Maple Sage Sauce.md b/docs/sauces/Brown Butter Cinnamon Maple Sage Sauce.md
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+---
+tags:
+  - sauce
+  - fall
+  - butter
+  - sage
+  - parmesan
+  - cinnamon
+---
+
+# Ingredients
+- 1 Stick of Butter
+- 1 Cup of Heavy Cream
+- 2 Tablespoons Maple Syrup
+- 2 Teaspoon Cinnamon
+- 10 leaves Fresh Sage minced
+- 1 Cup of Parmesan Cheese
+
+## Instructions
+1) Follow instructions as laid out in [[Brown Butter]] recipe to create brown butter
+2) Before [[Brown Butter]] is complete, make sure to add the minced sage leaves
+3) When [[Brown Butter]] is complete add in Maple Syrup, and Cinnamon. Whisk it all together
+4) Reduce the heat to low and add in Heavy Cream.
+5) After Heavy Cream is incorporated slowly add and whisk in the parmesan. Then enjoy!
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diff --git a/docs/sauces/Brown Butter.md b/docs/sauces/Brown Butter.md
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+---
+tags:
+  - sauce
+  - fall
+---
+
+## Ingredients
+- 1 Stick of Butter
+
+## Instructions
+1) Cut butter and place in large sauce pan.
+2. Set the temperature to medium.
+3. Keep butter moving to ensure even heat.
+4.  Keep stirring as butter begins to foam.
+5. Will develop a nice nutty flavor over the course of the next 5 or so minutes..
+6. Milk solids will form at the bottom and begin to toast.
+7.  Once this reaches the desired nutty notes you are good to go.
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