Tip the flour on a large clean work surface and make a wide well in the middle.

Add the eggs and yolk to the well and scramble them with a fork. Gradually start to incorporate the flour into the eggs until a rough dough has formed.

Use your hands to knead the dough until all or most of the flour has been absorbed. Continue kneading for around 10 minutes until the dough is smooth and elastic. Wrap in cling wrap and let it rest for at least 30 minutes.

Preheat the oven to 400F (200C).

Cut the skin from the squash using a knife or vegetable peeler and cut it into medium-sized cubes.

Place on a baking tray and sprinkle with a good pinch of salt, pepper and thyme. Drizzle with olive oil and toss to coat the squash in oil then arrange in an even layer. Roast in the oven for 30-14 minutes until soft.

Let the squash cool slightly then add it to a food processor with the ricotta, Parmigiano Reggiano, and nutmeg. Blitz together until smooth and combined. Taste it for seasoning and add any salt if needed.

You can transfer the filling to a piping bag if using or leave it in a bowl and spoon the filling into the ravioli.

Set up your pasta machine and have the set at the widest setting (usually number 0).

Cut your dough into 4 quarters and work with one quarter at a time keeping the rest covered in plastic wrap.

Sprinkle your work surface and pasta machine with flour. Press and flatten the piece of dough so it’ll fit through your pasta machine easily making sure it’s lightly dusted in flour.

Pass your piece of dough through your pasta machine. Fold one end into the middle and the other end over that, press it down and pass it through the machine again at the same setting. Repeat this step 4-5 times.

Change the setting on your pasta machine to the second widest setting (usually number 1) and pass the dough through. Keep passing the dough through each setting until you reach number 6 or 7.

If using a ravioli maker dust it well with flour or dust your surface if not. Cut your long sheet of pasta into two equal lengths. Place one over the ravioli maker, top with the indent mould then fill each ravioli with the butternut squash filling.

Lay the second sheet of pasta directly on top and use the mini roller or rolling pin to seal the ravioli.

Tip the ravioli maker upside down, remove the ravioli, they should come away easily and place them on a clean surface or board dusted with flour. Repeat these steps from the start with each quarter of dough.

When you’ve made all of the ravioli bring a large pot of water to a boil and salt it well. Add your ravioli to the boiling water, stir to make sure none of them stick to the bottom then boil for 4 minutes.

Add the butter, sage and a small pinch of salt to a large skillet. On a medium heat, melt the butter for the same time the ravioli are cooking. It should start to turn a light golden brown colour.

Transfer the ravioli to the sauce using a slotted spoon and toss to coat in the butter. Serve in bowls topped with extra grated Parmigiano Reggiano.