Hand-made Squash Stuffed Ravioli with Three sauces – Toasted Sage and Butter Sauce/Salvia e Burro, T

Ingredients

• 2 cups all-purpose flour, plus more for dusting
• 1 teaspoon sea salt
• 3 large eggs
• 1 medium-sized butternut squash
• 2 tablespoons extra virgin olive oil
• 8 small Amaretti almond cookies, crushed (the cookies add a nice sweetness, but can be substituted with breadcrumbs)
• 1 egg yolk
• 1 ½ cups parmesan, finely grated, plus extra for serving
• 1 teaspoon nutmeg, freshly grated
• ¾ tablespoon balsamic vinegar
• Sea salt
• freshly ground black pepper
• 1 egg for egg wash
• 2 tablespoons extra-virgin olive oil
• Flour and cornmeal, for dusting
• 4 tablespoons butter (salted or unsalted, your call)
• 1/2 lemon, juiced
• 1/4 cup grated Parmigiano-Reggiano
• Extra virgin live oil for frying
• 1 generous handful sage leaves
• 2 cloves garlic, minced
• 1 onion, sliced
• 1 sprig of rosemary
• 1 sprig of sage
• 1 bunch of parsley
• ½ teaspoon dried oregano or 1 tablespoon fresh
• ½ teaspoon dried thyme or 1 tablespoon fresh
• ½ cup white wine or chicken broth
• 4 cups fresh tomatoes, coarsely chopped
• Sea Salt to taste
• Freshly Ground Pepper to taste
• 1/4 cup freshly grated Parmigiano-Reggiano (Parmesan cheese)
• 1 cup 35% cream (or less if you’re avoiding fats)