Handmade Butternut Squash Ravioli with Brown Butter, Pancetta & Sage

Ingredients

• 300 g of flour, plus extra for dusting, about 2 cups (500 ml) + 2 tbsp (30 ml)
• ¼ tsp (2 ml) salt
• 3 eggs + 1 egg yolk (should yield 180 g, if short, top up with olive oil)
• 1 small butternut squash, roasted (should yield about 3 cups (750 ml) of roasted squash)
• 1 cup (250 ml) grated Parmesan
• ⅛ tsp (1 ml) nutmeg
• ¼ tsp (2 ml) cinnamon
• salt and pepper, to taste
• 6 slices pancetta
• 1 cup (250 ml) salted butter
• 6 sage leaves
• ½ cup (125 ml) Parmesan