Butternut Squash Ravioli with Brown Butter

To prepare the dish, start by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). \nNext, take the squash and rub it down with 1 tablespoon of olive oil. Place the squash on a baking sheet, then cut off the tops of each garlic clove and rub them with oil. Wrap the garlic cloves in foil and place them on the baking sheet alongside the squash.\nRoast the squash and garlic in the preheated oven until they are soft, browned, and tender. This should take around 30 minutes.\nOnce the squash is done roasting, remove it from the oven and take out the garlic skin. Transfer the roasted squash to a food processor bowl, along with 1/2 cup of ricotta cheese, 1/4 cup of grated Parmesan cheese, 2 tablespoons of brown sugar, and a pinch of salt. Blend the mixture into a thick paste.\nTransfer the squash filling to a separate bowl, cover it with plastic wrap, and refrigerate until cool. \nWhile the squash is cooling, whisk together 1 cup of semolina flour, 1/2 cup of all-purpose flour, and a pinch of salt in a bowl. On a lightly floured surface, create a mound with the flour mixture and dig a well in the center. Crack 2 eggs into the well, add 2 tablespoons of olive oil, and start folding the flour and egg mixture together until it forms a smooth dough. If necessary, adjust the consistency by adding more flour or oil.\nCover the dough with plastic wrap and let it rest for 30 minutes. \nIf you have a pasta maker, pass the dough through it to create thin sheets about 1/8 inch thick. If not, use a roller on a lightly floured surface to roll out the dough into sheets.\nDollop about 2 tablespoons of the squash filling onto each sheet, spacing them 2 inches apart. Place another sheet over the filling and press down around it to seal the ravioli tightly, but avoid trapping any air inside. Use a ravioli stamp to seal each ravioli.\nHeat a thin layer of canola oil in a pan over medium heat. Fry sage leaves until they are dark green and crispy, then remove them to a paper towel-lined plate to drain excess grease. Set the fried sage aside.\nMelt butter in a small saucepan over medium heat, stirring frequently until it turns brown and fragrant with browned bits. Reduce the heat to medium-low, then stir in 1 tablespoon of tarragon, 1 teaspoon of thyme, and a pinch of salt.\nWhile the sauce is being prepared, bring a pot of lightly salted water to a rolling boil. Add the raviolis and cook until they float, about 5 minutes. Drain and plate.\nLadle the butter sauce over the pasta, then garnish with fried sage leaves. Sprinkle shredded Parmesan cheese on top and serve the raviolis immediately.