Put 1 ½ cups flour in a large bowl, make a well in the center, add the eggs and oil.

Combine ingredients using your hands. This can take a few minutes. Once dough is combined, place on hard surface dusted with flour. 

Knead, knead and knead some more until dough is smooth and feels like firm playdough, usually 8 minutes or so. (If dough is too sticky add additional flour a little at a time until it's not too sticky, if it's too dry dip your hand in water and flick some water on the pasta until dough becomes more pliable) When dough is elastic and smooth, form into a disk, cover with plastic wrap and chill in the fridge for at least an hour.

Preheat oven to 400 degrees. Place rack in upper 1/3 of oven

Place peeled and cubed squash and garlic on a rimmed cookie sheet lined with parchment paper. Drizzle with enough olive oil that all squash is lightly glistening, sprinkle with sea salt and pepper, toss. Roast at 400 degrees for about 50 minutes but set timer for 40 minutes, adding 10 sage leaves to pan for the last ten minutes of cooking.

When squash is done cooking remove from oven. Allow to cool for a few minutes.

Place all the ingredients on the sheet pan, 1/3 cup pine nuts, and 3/4 cup cheese in food processor and mix to a thick paste.

Place a large stock pot filled with water and 1 Tablespoon salt to boil

Place pasta maker on the left, then sprinkle hard surface with flour (this is where you will place rolled pasta) set a small dish of water and pureed squash filling next to area where the pasta will be, then place a cookie sheet lined with wax paper for finished raviolis on the right. (You will need 3-4 sheets of wax paper)

Pasta makers usually have 8 settings. You will start at the widest setting (on my pasta maker that setting is 1)

Shape 1/4 portion of chilled dough into a flat disk (put the remaining dough back in the fridge)

Run pasta through the pasta machine two times on the widest setting (usually 1) then roll it through twice again on setting 2, then twice on setting 3 etc...working your way up to 7. Stop at the second to last setting (usually 7) and only roll it only once on that setting. The thinnest setting (8) is too thin for ravioli.

Place rolled pasta on floured surface. Place butternut mixture by small spoonfuls onto pasta just below the midline, leaving a space of two fingers between each scoop of filling. (see photos above)

Dip finger in water and make a ‘U’ on pasta under each spoonful of filling.

Fold pasta over and press firmly (using two fingers) in between spoonfuls of filling, then seal pasta under filling (sealing the sides first and then the bottom prevents bubbling).

Use a knife to cut into ravioli shapes, placing each ravioli onto cookie sheet lined with wax paper in a  single layer, separating each layer with more wax paper.

When all pasta and filling are used, set aside.

Place one stick butter into a small pan on medium heat, butter will melt, then begin to bubble up. Stir occasionally and keep an eye on the butter. After 4-5 minutes the center will erupt in a caramel color. The butter is now browned. Immediately turn off heat and add chopped sage leaves. They will 'fry' in the butter and become crispy.

Gently place raviolis in boiling water, it helps to have two people do this quickly. Cook for three minutes.

Gently strain in colander, do not rinse.

Place raviolis in large bowl, pour browned butter over ravioli, sprinkle with sea salt and garnish with remaining pine nuts and Parmesan cheese. Toss. Serve.