• In the bowl of the stand mixer fitted with a dough hook attachment, add the eggs, water, flour, salt, and olive oil. Mix or knead the dough until it forms an elastic, pliable ball, about 15 minutes. If the dough is wet and sticky, you can add more flour as needed. (But you can’t add more liquid if it’s too dry, so we always err on the side of wet dough.) The amount of flour you need may vary. Dough can behave differently depending on the weather.

  WAIT! Allow the dough to rest, covered in plastic wrap, in the refrigerator for at least 30 minutes or up to 48 hours. This step is super important because it allows the wet and dry molecules of the dough to come into contact with one another and allows the dough to become completely hydrated.

Filling

• Preheat oven to 375 F.
• On a rimmed baking sheet covered with a sheet of foil, add the butternut squash and whole cloves of garlic. Drizzle the olive oil on top, followed by the salt and pepper. Stir around to evenly coat.
• Roast for 15-20 minutes till the squash is tender.
• Add the roasted squash, garlic, mascarpone cheese, parmesan cheese, nutmeg and orange zest into a food processor and pulse till well combined and creamy. You can make the filling in advance, but you will need to reheat it in the microwave till it’s warm when ready to use. The cheese in this will make it firm when it’s cold, so you won’t be able to pipe the filling if it’s cold.

Preparation of Ravioli

• Once rested, divide the dough into 4-8 pieces. The smaller the dough piece, the easier it is to work with. Set the pasta machine on the thickest noodle setting and feed one batch of dough through the machine. Reduce the noodle setting and feed the dough through again. If your dough sticks at all, flour both sides lightly. Repeat until you reach the second thinnest setting. When you are done, you will have a sheet of dough about 18 inches (45.7 cm) long. (if you divided the dough into 4 pieces). (If you are working with a rolling pin, dust the counter with flour and roll each batch of dough until you have a sheet less than 1/4-inch [6 mm] thick.)
• Roll only one dough piece at a time and have the other pieces wrapped so they don’t dry out. If you roll all of the pieces out at the same time before filling, the dough will dry out and be a lot harder to seal with the filling inside.
• Once you have your first dough rolled out, place the prepared butternut squash filling in a piping bag or a zipper seal bag and cut an end off. Pipe about a 1 tablespoon-sized ball of filling close to one of the long sides of the dough, leaving about ¼ inch edge. Pipe the filling, leaving about 1-inch space in between each piped ball all along the long edge of the dough. Fold over the dough and use your fingers to seal each ravioli section, pressing firmly. Using a pizza cutter, cut any excess dough off the long edge and then cut in between each filling section.
• Set the now cut and finished ravioli aside and roll out another section of dough and repeat the process till your dough is gone.
• In a saucepan over medium-low heat, cook the butter and sage leaves together till the butter browns. It will take about 10 minutes. Remove the pan from the heat as soon as the little specks in the butter turn golden brown.
• Generously salt a large pot of water and bring to a boil. Boil the ravioli in 2-3 batches for about 6 minutes. The ravioli will sink at first and start to float about half way through boiling. Gently scoop the ravioli out and continue cooking till all have been boiled.
• Serve with the brown butter sauce and a sprinkle of salt and shredded parmesan cheese, if desired.
• Store extra ravioli in an airtight container in the fridge for up to 5 days.
• Reheat the ravioli in the microwave or for about 1 minute in boiling water.