![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRYl2HBJCprkkNNa3w528lqRmgHZgDfiZ12VLYHIW-M_gh8B7tK1EBrkGZ3t9bIMlSBxt8vumixyZ80zsIhfFJBC6IAxtOqMBS2sap3pFZQb__JsFzyvxad3zR9Pm9Rp-H07Cfs9bA-DHe/s1600/IMG_3399.jpg)
For the dough:
400g of Flour '00' (cake flour) + if necessary
4 organic fresh farmed eggs
For the filling:
400g of buttercup squash
400g of Ricotta
150g of Pecorino Romano
1 sliced onion
Salt & Pepper
Olive oil
For the sauce:
6 tbsp Butter
20 Sage leafs
1 tbsp Olive Oil
4 tbsp Pine-nuts
Preparing the dough:
Roll the pasta in the pasta machine starting from the thickest mode, progressing one step thinner each time, until desired thickness is reached.
Preparing the filling:
Cut the buttercup squash in cubes and sauté with the onions.
Preparing the Butter, Sage and Pine-nuts sauce:
Melt the butter with the olive oil in a low heat (using olive oil, you avoid burning the butter.)Add the sage leafs and always in low heat until is crispy. Add the pine nuts at the end (Pine-nuts burn easy, so be careful!).