Preheat the oven to 400°F. Cut your butternut squash lengthwise into two pieces. Scoop the seeds and fibrous parts of the squash out and discard. Use a tablespoon of olive oil to rub on the flesh side of the squash. Place the halves skin side up (cut side down) on the parchment paper lined baking sheet tray and place in the oven until it is very tender. You should be able to slide a toothpick or skewer into the squash without resistance. This should take 60-90 minutes. Remove the squash from the oven and let cool. Once you can handle the squash, scoop out the flesh and discard the skin.

Make the Butternut Squash Ravioli Filling

To make the filling, put 1 cup of the roasted butternut squash flesh into your food processor. Add the ricotta cheese, olive oil, shallot, garlic, white wine, egg yolk, salt, pepper and nutmeg and process until smooth, scraping the sides of your processor bowl as needed. Remove the filling from the food processor bowl and transfer the mixture to a piping bag (easiest) or a bowl if you'd prefer. Refrigerate the filling until ready to use.

Remove the pasta dough from the refrigerator and let it sit at room temperature for 10 minutes inside the plastic wrap. Unwrap, and knead on a lightly floured surface for a few minutes by hand.

Cut the dough into manageable pieces about the size of the palm of your hand (approx 85-100g per piece), then press each piece on a flat surface with your hands to flatten it to about ¼ inch (6 mm) thick. Run each piece through a pasta machine roller starting with the widest setting. Alternatively, you can roll the pasta dough out with a rolling pin, but be prepared to really put some muscle into it. You want to roll the sheet out until you can see the light through it when you hold it up.

Fold and run through on the widest setting a total of 3 times. If it gets too wide you can fold the sides in to make it thinner. If it rips or tears, simply fold it over and start again. Run it through the next setting 2 more times folding in between.

Then run the sheet through once at the next lowest setting, and continue until desired thickness is achieved. Every roller is different, so you may need to try out a few thicknesses to find what you prefer but for this dish we like to go very thin.

Lay your pasta sheet flat on a lightly floured (semolina flour is best) work surface. We prefer to roll out one sheet at a time and fill the ravioli from each sheet before rolling out the next to prevent the dough from drying out too much - if your dough gets too dry, lay a damp paper towel over the top of each sheet, or lightly mist with water so that the edges stick to each other.

Add about 1 teaspoon of the filling about 1 ½ inches apart on half of the sheet (making small 2 inch square ravioli). If using a piping bag, this is quite easy, or you can use a spoon. Fold the sheet in half onto your filling scoops, bringing the two short edges together. If your dough seems dry and doesn't easily stick together, dip your finger in a little water and run your wet finger around each scoop of filling. Carefully press the sheets together around each scoop of filing. Press out as much air as possible.

Next, use a ravioli cutter, a shot glass, or a sharp knife to cut your sheet into 2 inch squares. Sprinkle a parchment paper-lined sheet tray with flour/semolina then place the filled ravioli in a single layer on the sheet tray. Dust the tops with a small amount of semolina/flour. The ravioli can sit at room temperature for up to an hour or kept in the refrigerator for up to 24 hours until ready to cook. Alternatively, they can be flash frozen on the sheet tray for 30-40 minutes, then gently placed in a freezer-safe, zip-top bag and frozen for later use.

Over high heat, bring a large pot of salted water to a boil (about 2 tablespoon salt for every 6-8 quarts of water).

Once boiling, carefully drop your fresh ravioli into the boiling water and cook for 2 minutes to al dente.