Butternut Squash Ravioli with Brown Butter Sage Sauce - The Butter Bar

Ingredients

• 1 1/2 c. 00 Italian Flour
• 1 1/2 c. Semolina Flour
• 4 large eggs, at room temperature
• 4 c. butternut squash, cut into medium-sized cubes
• 2 sprigs oregano
• 2 sprigs rosemary
• 2 sprigs sage
• 1 1/2 c. ricotta cheese
• 1 head of garlic
• ¾ c. Parmigiano Reggiano or Pecorino Romano
• 1 egg
• 1 stick unsalted butter
• 8-10 sage leaves