Gluten-Free Butternut Squash Ravioli – Caputo Flour

Ingredients

• Caputo Gluten-Free Laminated Pasta Dough
• 400g Caputo Gluten Free Flour
• 4 Large Eggs
• 1 Teaspoon Salt
• 4 Tablespoons Water
• Butternut Squash Filling
• 4 Tablepoons Olitalia Extra Virgin Olive Oil
• 1 Whole Butternut Squash (700g)
• 1 and 1/4 Cup Parmigiano Reggiano, grated
• 1 Egg Yolk
• 1/2 Tablespoon Fresh Sage, minced
• 1/4 Teaspoon Fresh Nutmeg, grated
• 2 Tablespoons Kosher Salt
• 2 Teaspoons Fresh Cracked Pepper
• Optional) Brown Butter Sage Sauce
• 1 stick of salted butter (1/2 Cup), room temperature
• 8-10 fresh sage leaves
• Optional Topping: 2 oz Pancetta, diced