Homemade Squash and Ricotta Ravioli with Butter Sauce

Ingredients

• For the pasta
• 200g ’00’ grade pasta flour
• 2 large eggs
• 1 egg yolk
• Pinch of salt
• For the ravioli filling
• 1 small to medium squash – about 900g – either butternut or Crown Prince
• 30g pumpkin seeds
• 80ml ricotta
• 80ml white bread crumbs
• 2 medium sage leaves
• 1/4 tsp fresh thyme
• Salt and pepper
• For the butter sauce
• 100ml butter
• For the garnish
• About 20 sage leaves
• For rolling the pasta and making raviolis
• Small bag of fine semolina flour
• 1 egg
• Equipment
• Pasta making machine – Marcoto Atlas
• 8cm ravioli cutter or cookie cutter