1-Start: First, coat the butternut squash and garlic cloves with 1/4 cup olive oil and roast in an oven preheated to 400°F for about 45 minutes until soft. Puree the roasted mixture in a food processor, adding olive oil slowly until smooth, then mix in 1/2 cup parmesan cheese, 1/2 teaspoon dried sage, salt, and pepper to taste for the filling.

2-Preparing the Pasta Dough: Mix 1 1/2 cups semolina flour, 1 1/2 cups all-purpose flour, 4 whole eggs, 4 tablespoons olive oil, 4 tablespoons water, and 1 teaspoon kosher salt into a stiff dough. Knead for 10 minutes until elastic, then cover with plastic wrap and let it rest for at least 20 minutes. Roll out the dough on a floured surface to the desired thickness.

3-Assembling and Cooking the Ravioli: Assemble the ravioli by placing a teaspoon of filling into each well of a ravioli mold covered with pasta dough. Wet the edges with water and cover with a second sheet of dough, then use a roller to seal and cut. Dust the dough with flour to prevent sticking.

4-Cooking and Serving: Cook the ravioli in salted boiling water until they float, which takes only a few minutes. For the sauce, cook 4 tablespoons butter with 10 fresh sage leaves over low heat for 15 minutes to infuse the flavor, then increase heat until the butter browns and the sage leaves crisp. Drain the ravioli and serve topped with the sauce, toasted pine nuts, and freshly grated parmesan cheese.