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1
Preheat oven to 350u00b0F Lightly oil a baking sheet.
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2
Cut the squash in half through the stem and lay the halves cut side down on the oiled baking sheet.
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3
Bake 50-60 minutes, until easily pierced with a knife.
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4
Remove from oven and set aside to cool. Scoop out seeds and fibers and discard, then spoon the flesh into a mixing bowl. Mash squash with a potato-masher until smooth, then add breadcrumbs, 2 tablespoons Parmesan, honey, thyme, rosemary, chopped sage, and orange zest.
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5
Mix thoroughly and season with salt and pepper.
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6
Warm the olive oil and nut oil over medium heat in a small frying pan and add hazelnuts or walnuts.
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7
Cook, stirring often, about 3 minutes, or until nuts are golden.
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8
Transfer nuts to a plate and set aside.
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9
Melt butter in a medium saucepan until it turns brown and begins to smoke, 3-4 minutes.
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10
Remove immediately from heat, add nutmeg, and set aside.
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11
Place a pasta sheet on a lightly floured work surface.
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12
Spoon mounds of filling on the sheet about 1 1/2 inches apart (the number of mounds you make will depend on the size of the pasta sheets you use).
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13
Lightly mist the mounds with a spray mister filled with water, then place a second pasta sheet over the first, covering the filling mounds, and pressing firmly around the edges and between the mounds to seal.
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14
Using a fluted cutting wheel or knife, cut between the rows of ravioli.
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15
Repeat with remaining sheets of pasta and filling.
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16
Bring a large pot of salted water to a boil.
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17
Add ravioli and cook until tender, 2-3 minutes.
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18
To serve, reheat the browned butter. Drain ravioli and place in warmed serving bowl.
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19
Toss with butter, sprinkle with hazelnuts and 1/4 cup Parmesan.
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20
Serve immediately.
