Alchermes Ravioli filled with Butternut Squash and Hazelnut served with Sage and Butter Sauce and "HOT MAGIC SAUCE"  courtesy of Chef Lorenzo Polegri For the Dough: 4 cups flour 2 cups semolina 8 eggs plus 2 egg wash Extra Virrgin Olive Oil to taste salt to taste 1/2 cup of alkermes (orvietan liquor) For the filling: 4 lb butternut squash 1 cup peeled hazelnut 3 oz. butter 1/2 cup of fresh grated parmesan salt and pepper to taste For the sauce: 1/2 pound fresh sage, finely chopped 1 lb of butter salt and pepper to taste For garnish: Hot magic: Extra Virgin Olive Oil infused with chili pepper. Two year orvietan percorino cheese shaved and grated on the top

Preparation

Prepare the dough: combine the flour and salt in a bowl and make a well in the center. Break the eggs and add the alkermes into the well, gradually work them into the flour using a fork. Knead it for a few minutes, then add the Extra Virgin Olive Oil. Transfer to a lightly-rolling pin or a pasta machine, make a big disk of pasta, it must be really thin, and cut it into strips for ravioli with a pastry wheel. Set aside.

Prepare the filling: Preheat the oven to 325°. Cut squash in half, place on a roasting pan, drizzle some oil on top, and transfer to the oven. Roast until tender. Remove and scrape the squash form the skin. Transfer the squash to a blender or food processor, add the butter, and puree until smooth. Spread out on sheet pan, return to the oven to dry out, stir occasionally until ready. Add parmesan, salt and pepper and refrigerate.

Prepare the Ravioli: Beat 1 egg in a bowl and, using a soft brush, lightly wet the pasta strips, then place 1 teaspoon of the filling on each pasta strip leaving 1/2 inch between each mound, cover with another one strip of pasta and firmly seal the ravioli pressing the edges to remove excess air.

For the Sauce: In a skillet over medium heat, warm the butter. Add the sage and the hot magic. Bring a pot of water to a boil. Add salt and the ravioli and cook until they float to the top. Drain and toss with sauce. Sprinkle with cheese and serve with other cheese shaved on top.