Serves 4

Ingredients for making the pasta dough:
1 2/3 cups of "00" flour
1 2/3 cups semolina flour (bread flour will do if you do not have this)
3 large eggs
8 egg yolks

Filling:
1 Tbs. butter
3 Tbs minced shallots
1 cup purred roasted butternut squash
3 Tbs heavy cream
Fresh salt and pepper
3 Tbsp grated Parmigiano-Reggiano cheese
Pinch of nutmeg

Sauce:
12 sage leaves
8 Tbs of butter
2 ounces of grated Parmigiano-Reggiano cheese

Place both flours on a clean surface, make a well in the middle and add the eggs and yolks. Stir with a fork until you can start kneading it with your hands. Knead well until it’s smooth, silky and the dough is elastic. Wrap in plastic wrap and rest in the fridge for at least 30 minutes but no longer than ½ day or it will get too dry to roll. While the dough is in the fridge you can make your filling.

Ravioli filling:
My favorite filling is roasted butternut squash. Roast butternut squash in the oven ahead of time takes 35-45 minutes at 375F and you can freeze this till you are ready to make you ravioli. Mush up the butternut squash with a fork and in a large sauté pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and sauté for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.  

Shaping your ravioli:
If you don’t have a pasta machine use a rolling pin to turn your pasta unto thin sheets that are 4 inches wide.
Divide your ball of pasta into 4 pieces and keep covered. Working with one ball at a time, flatten the ball with your hands and run it through the thickest setting of your pasta machine. Fold in half and repeat this process several times changing the setting one notch at a time until you get the desired thickness (usually 1-2 mm thick).

Step 1: using one sheet at a time cover the other sheets with a damp cloth. Place your sheet on a flour-dusted surface and spoon in the filling 
Step 2: lightly brush the pasta around the spoon filling with a water dipped brush, this will the pasta stick together. Fold over the pasta sheet or lay another sheet of pasta on top and use the cutter or knife to create your ravioli. 
Step 3: you can cook them right away or dust them with flour and refrigerate for up to 3-4 hours. 

Making the burnt butter and sage sauce:

In a large sauté pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat. 

Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of parmagianno cheese over each plate.