Prepare the pasta dough:

1. In a stand mixer, add all the dough ingredients including all purpose flour, semolina flour, eggs, olive oil, water, and salt. Mix on low speed until well combined and no dry ingredients sticks to the side of the mixing bowl, about 5 minutes. You can also knead the dough by hand until it turns into a soft and smooth dough ball.
2. Cover with a plastic wrap and let the dough rest for 15 minutes to develop gluten.

Prepare the butternut squash filling:

1. Preheat oven to 375F.
2. Cut butternut squash in half lengthwise and scoop out the seeds. Lightly brush the cut sides with a little bit of olive oil. Place on a quarter sheet baking pan cut side up and bake 1 hour or until very tender.
3. Scoop out the flesh of the butternut squash and place in a large mixing bowl. With a potato masher or an electric hand mixer on low, mix until smooth. If the butternut squash is too chunky for your liking, transfer it to a blender and puree it until desired consistency is achieved.
4. Add butter, salt, pepper, parmesan cheese to the bowl. Stir to combine until smooth. Set aside to cool.

Assemble the ravioli:

1. Roll out the pasta dough into to desired thickness with a rolling pin and dust with flour if needed. You can also attach the pasta sheet roller to your stand mixer and run the pasta sheet through a few times to achieve desired thickness. Set the pasta sheet aside.
2. Use a pasta cutter or knife to divide the dough into 4 or 6 long sheets.
3. Add 1 to 2 teaspoons of butternut squash filling onto the dough about an inch apart. Using your finger or a pastry brush, lightly brush the dough with water around each filling portion.
4. Cover with another sheet of rolled pasta on top and press gently around each portion of filling to seal it in.
5. Using a ravioli cutter (or a pizza cutter or sharp knife), cut along the edges and between the filling to form squares that are about 2 to 2 ½-inches wide.
6. Lightly flour the ravioli or transfer to a lightly floured baking sheet so that they don’t stick together. Repeat rolling and shaping process with remaining 3 dough portions.

Cook the ravioli:

1. Bring a pot of salted water to a boil and add the ravioli. Cook until they all have floated, about 3-5 minutes.  Reserve 1/4 cup of hot pasta water, then drain the ravioli and set aside a plate.

Make the butter sauce:

1. In a medium saucepan, heat butter over medium-high heat until browned, about 2-3 minutes. Add sage and sauté until crispy, about 1-2 minutes.
2. Slowly stir in reserved pasta water and parmesan cheese. Mix until the sauce becomes smooth.
3. Add cooked ravioli and toss well.
4. Sprinkle with parmesan cheese and serve immediately.