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1
In a small saucepan, cook the squash puree over medium heat, stirring frequently, until it stops releasing moisture and is reduced to 1 1/4 cups, 10 to 12 minutes.
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2
Transfer to a small bowl to cool.
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3
In a small saucepan, melt 2 tablespoons butter over medium heat.
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4
Add the shallots; cook, stirring, until soft and beginning to brown, 3 to 5 minutes.
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5
Add the chopped sage; cook, stirring, 1 minute more.
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6
Remove from heat; combine with the squash.
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7
Season with salt and pepper; stir in the nutmeg.
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8
Let cool completely.
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9
Generously dust 2 baking sheets with semolina; set aside.
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10
Divide the pasta dough into 4 pieces; cover the unused pieces with plastic wrap to keep them from drying out.
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11
Dust a piece of dough lightly with flour.
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12
Using a pasta maker, roll the dough through the widest opening.
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13
Fold the dough into thirds, and pass it through machine again, layered side first.
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14
Repeat process three or four more times, until the dough is smooth.
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15
Continue running the dough through the remaining settings, using additional flour sparingly, until the pasta sheet is very thin.
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16
The dough should be at least 5 inches wide.
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17
Place the dough on a lightly floured surface; halve crosswise.
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18
Cover half with plastic wrap.
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19
On the other half, place scant tablespoons of squash filling 1 inch apart in 2 rows.
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20
Using a pastry brush dipped in water, lightly moisten the pasta around each mound of filling.
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21
Top with the remaining half-sheet of pasta; press around the mounds to eliminate the air inside and to seal.
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22
Cut the pasta into 2 1/2-inch squares.
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23
Brush away excess flour.
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24
Place the ravioli on the prepared baking sheets.
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25
Repeat with the remaining dough and filling.
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26
In a small saucepan, heat the oil over medium-high heat.
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27
Drop a few sage leaves at a time into the hot oil, and fry until the oil around the leaves stops bubbling but before the leaves brown, about 5 seconds.
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28
Using a slotted spoon, transfer to a paper-towellined plate; set aside.
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29
Bring a large stockpot of water to a boil.
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30
Add salt and the ravioli.
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31
Gently stir once, and cook at a gentle boil until the ravioli have floated to the top and are just tender, 3 to 5 minutes.
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32
Using a slotted spoon, divide evenly among 4 plates.
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33
In a small saucepan, melt the remaining 4 tablespoons butter over medium heat, and cook until lightly browned and aroma is nutty, 6 to 8 minutes.
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34
Drizzle over the ravioli, and garnish with cheese and fried sage leaves.
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35
Serve immediately.
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36
Preheat the oven to 400F.
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37
Place the squash halves, skin side up, on an oiled rimmed baking sheet.
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38
Bake until fork tender, about 1 1/4 hours.
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39
Remove from the oven.
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40
Turn over; let stand until cool enough to handle.
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41
Scoop the flesh into a food processor, and discard the skin.
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42
Puree until smooth.
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43
Refrigerate the squash puree in an airtight container up to 4 days, or store in the freezer up to 1 month.
