Squash Ravioli with Hazelnut Butter and Parmesan

Ingredients

• 2 pounds winter squash, Rugosa, hubbard, butternut, turban
• 3/4 cup fresh bread crumbs
• 2 tablespoons plus 1/4 cup freshly grated Parmesan cheese
• 1/2 teaspoon fresh chopped thyme
• 1/2 teaspoon fresh chopped rosemary
• 1/2 teaspoon fresh chopped sage
• 1 teaspoon grated orange zest
• Salt and freshly ground pepper
• 1 teaspoon extra virgin olive oil
• 2 ounces prosciutto, thinly sliced, cut into 1/4" strips
• 1 teaspoon walnut or hazelnut oil
• 1/3 cup hazelnuts, chopped
• 6 tablespoons unsalted butter
• Freshly grated nutmeg
• 1 pound egg pasta dough