• Make the pasta dough and rest for 30 mins - 1 hour.
• Preheat the oven to 350f (180c)
• Spread the butternut pieces onto a baking sheet and drizzle with the olive oil. Sprinkle with salt and pepper and roast in the oven for 30 minutes or until starting to char around the edges.
• Let cool slightly then mix with all the other filling ingredients in a food processor or with a stick blender.
• Season to taste with salt and pepper. I would do a couple of big pinches of salt and ¼ - ½ teaspoon of black pepper.
• While the oven is still hot from roasting the butternut, spread the hazelnuts onto a baking tray in an even layer and roast for 8 - 10 minutes at the same temperature.
• Remove and place in a clean tea towel and rub together to remove the skins. Roughly chop and set aside.
• Make the ravioli with a mold or use my homemade ravioli guide if you don't have one. (make any filled shape you like, anything will work!)

Sauce and assembly

• Boil the ravioli in a big pot of well salted water for 5 minutes (will depend a bit on the thickness of your pasta)
• Melt the butter in a frypan over medium heat and when it just starts to sizzle, throw your sage leaves in.
• Continue cooking the butter, swirling the pan so it cooks evenly.
• The butter will create big bubbles and crackle quite loudly. Feel free to turn the heat down if you think it is cooking too quickly.
• The bubbles and noise will subside and then it will start to foam on the top.
• Keep swirling the pan so you can see what is going on under the foam.
• We are looking for the specks on the bottom to be brown NOT black. Keep in mind it will continue to cook when you take it off the heat.
• Divide the cooked ravioli between heated plates, scatter some hazelnuts and a few torn pieces of goats cheese.
• Spoon the brown butter over top and divide the sage leaves between plates.
• Serve with freshly grated parmesan at the table.