In a large mixing bowl, combine both flours, eggs, olive oil, water, and kosher salt to create a stiff dough. You can knead the dough by hand or use a stand mixer with the dough hook attachment on medium-low speed for about 10 minutes. Once the dough becomes elastic, wrap it in plastic wrap and allow it to rest for at least 20 minutes. After resting, roll the dough out on a lightly floured surface to your desired thickness, then cut into sheets, ready for filling.

Toss the peeled and chopped butternut squash with the garlic cloves and a drizzle of olive oil to coat. Spread the squash and garlic mixture on a baking sheet and roast in the oven at 400°F for about 45 minutes or until the squash is soft. Once roasted, transfer the squash and garlic to a food processor and blend, gradually adding olive oil until the mixture reaches a smooth consistency. Stir in the parmesan cheese, dried sage, and season with salt and pepper to taste. The filling is now ready for your ravioli.

In a small saucepan, melt the butter over low heat and add the fresh sage leaves. Allow the butter to infuse with the sage for about 15 minutes, stirring occasionally. Afterward, increase the heat slightly (be mindful not to burn the butter), and continue stirring until the butter begins to brown lightly and the sage leaves become crispy.

Take a sheet of pasta dough and place a teaspoon of the squash filling on it, ensuring there’s at least 2 inches of space between each mound. Wet the edges of the pasta with a bit of water using your fingertip, then carefully place another sheet of pasta on top. Press down gently to seal the ravioli and use a roller to firmly press them together. If you’re using a ravioli press, follow the press’s instructions to seal. Be sure to generously flour the outside of the pasta to prevent sticking.

Bring a large pot of salted water to a boil. Gently drop the ravioli into the water and cook for around 3 to 4 minutes. The ravioli will float to the surface once they are done. Carefully remove them from the water and drain well.

Arrange the cooked ravioli on plates and spoon the sage butter sauce over the top. Sprinkle with toasted pine nuts and finish with a generous grating of fresh parmesan cheese. Serve immediately for a delightful, comforting meal.