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1
Preheat oven to 450 degrees F.
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2
Place squash on a baking sheet and roast until soft 30 to 40 minutes.
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3
Scoop out flesh and run though a food mill.
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4
Place the puree into a medium saucepan and cook over low heat until almost dry.
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5
Add the remaining ingredients and season with salt and pepper to taste.
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6
Lay a sheet of pasta dough on a lightly floured work surface and distribute a heaping teaspoon-sized portion of the filling at least 2 inches apart.
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7
Use your fingertip or a brush to moisten the edges of the pasta sheet with the egg wash.
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8
Carefully place a second sheet of the pasta dough on top of the first and press with your fingertips to separate the rows of filling.
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9
Repeat with the remaining dough.
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10
With a ravioli cutter or pastry wheel, cut along straight lines on the vertical and horizontal to form each ravioli square.
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11
Press the edges closed with your fingertips to seal well.
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12
Bring a large pot of salted water to a boil.
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13
Carefully drop in the ravioli and cook for about 5 minutes.
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14
Drain, plate and spoon butter sauce over and garnish with finely chopped chives.
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15
Melt butter in a medium saute pan over medium heat and cook until the foam subsides and the butter begins to brown, 3 to 4 minutes.
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16
Remove from the heat, stir in the hazelnuts and sage and season with salt and pepper to taste.
