1-Making butternut squash ravioli from scratch is a rewarding process that anyone can master. Start by preparing the pasta dough, which sets the foundation for your dish. Combine 1 1/2 cups semolina pasta flour, 1 1/2 cups all-purpose flour, 4 whole eggs, 4 tablespoons olive oil, 4 tablespoons water, and 1 teaspoon kosher salt, then knead by hand or with a mixer on medium-low speed for 10 minutes until elastic. Let it rest wrapped in plastic for at least 20 minutes before rolling it out.

2-Next, focus on the filling to bring out that sweet, savory flavor. Toss 2 1/2 pounds of peeled and roughly chopped butternut squash and 8 whole garlic cloves with 1/4 cup olive oil, then roast at 400°F for about 45 minutes until soft. Blend this mixture in a food processor, adding olive oil as needed for smoothness, and mix in 1/2 cup parmesan cheese, 1/2 teaspoon dried sage, and salt and pepper to taste.

3-For the sauce, melt 4 tablespoons butter with 10 whole fresh sage leaves over low heat for 15 minutes to infuse the flavors. Increase the heat slightly while stirring until the butter browns and the leaves crisp up.

4-To assemble, place about 1 teaspoon of filling in each well of a ravioli press covered with dough, wet the edges with water, cover with another sheet, and seal with a roller. Dust with flour to avoid sticking, then cook in salted boiling water until they float, and serve topped with the sauce, homemade gnocchi variations, 1/4 cup toasted pine nuts, and freshly grated parmesan cheese.