1-First, make the dough by combining 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. Knead by hand or mixer for 10 minutes until elastic, then wrap in plastic and rest for at least 20 minutes before rolling out on a floured surface.

2-Next, prepare the filling by tossing 2 1/2 lbs butternut squash (peeled and roughly chopped) and 8 whole garlic cloves with 1/4 cup olive oil. Roast at 400°F for 45 minutes until soft, then puree in a food processor, slowly adding olive oil until smooth, and mix in 1/2 cup grated 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 flavors, then increase heat slightly and stir until the butter browns and sage crisps.

4-To assemble, place a pasta sheet over a ravioli mold, add a heaping teaspoon of filling to each well, wet the edges with water, cover with a second pasta sheet, and seal with a roller. Use flour generously to prevent sticking, then tap the mold to release the ravioli (this recipe creates approximately 6 dozen ravioli).

5-Cook the ravioli in boiling salted water until they float, which takes a few minutes, then drain. Finally, toss the cooked ravioli with the brown butter sage sauce and garnish with 1/4 cup toasted pine nuts and freshly grated Parmesan cheese. The total preparation time is about 1 hour prep, 45 minutes cook, and 1 hour 45 minutes total, making it perfect for busy home cooks.