Butternut Squash Ravioli

Ingredients (22)

• 2-1/2 to 3 cups all-purpose flour
• 3 large eggs
• 1/4 cup water
• 1-1/2 teaspoons olive oil
• FILLING:
• 2 pounds cubed peeled butternut squash
• 1 shallot, halved
• 1/3 cup olive oil
• 2 teaspoons minced fresh sage
• 3/4 teaspoon minced fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup heavy whipping cream
• 1/3 cup whole-milk ricotta cheese
• SAUCE:
• 3 tablespoons butter
• 1 teaspoon minced garlic
• 1 cup heavy whipping cream
• 2 teaspoons minced fresh sage
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper