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1
Preheat oven to 400 degrees.
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2
Peel the squash and cut into cubes and placing them on a baking sheet. Coat them with olive oil, salt & pepper. Roast the squash at 400 degrees for 45 minutes until it is tender.
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3
Allow to cool for 15 minutes or so.
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4
Transfer squash to a food processor add the egg, gorgonzola cheese, mozzarella cheese and parmesan cheese. Puree until smooth.
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5
Taste and season with salt and pepper.
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6
Lightly flour your ravioli mold or counter.
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7
Lay one sheet of pasta on the mold, making sure the entire mold is covered. Take a tablespoon of filling and place into each well. Spritz the pasta sheet with a little water. Lay the second sheet on top and run a rolling pin over to seal. Turn the mold over and release the ravioli. They will not be separated. Use a fluted pastry wheel to cut apart. Lay the ravioli on a floured baking pan and continue making ravioli until you've used all the pasta sheets. Make sure to cover the raviolis as you work.
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8
Heat a large pot of water for the ravioli.
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9
For the sauce, melt the butter in a sauce pan. Add sage leaves and nutmeg. Cook on medium-low for 2-3 minutes, just until the butter starts to brown. Remove from the heat and set aside.
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10
Cook the ravioli in the boiling water for 2 minutes, until it is floating. Remove from water and add directly to butter sauce.
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11
Serve with freshly grated parmesan cheese
