Put 1 ½ cups flours in a large bowl, make a well in the center, add the eggs and oil.
Combine ingredients using your hands. This can take a few minutes. Once dough is combined, place on hard surface dusted with flour.
Knead, knead and knead some more until dough is smooth and feels like firm playdough, usually 8 minutes or so. (If dough is too sticky add additional flour a little at a time until it’s not too sticky, if it’s too dry dip your hand in water and flick some water on the pasta until dough becomes more pliable) When dough is elastic and smooth, form into a disk, cover with plastic wrap and chill in the fridge for at least an hour.
Preheat oven to 400 degrees. Place rack in upper part of oven
Place peeled and cubed squash and garlic on a rimmed cookie sheet lined with parchment paper. Drizzle with enough olive oil that all squash is lightly glistening, sprinkle with sea salt and pepper, toss. Roast at 400 degrees for about 50 minutes but set timer for 40 minutes, adding 10 sage leaves to pan for the last ten minutes of cooking.
When squash is done cooking remove from oven. Allow to cool for a few minutes.
Place all the ingredients on the sheet pan, 1/3 cup pine nuts, and 3/4 cup cheese in food processor and mix to a thick paste.
Place a large stock pot filled with water and 1 Tablespoon salt to boil
Prepare browned butter:
Place one stick butter into a small pan on medium heat, butter will melt, then begin to bubble up. Stir occasionally and keep an eye on the butter. After 4-5 minutes the center will erupt in a caramel color. The butter is now browned. Immediately turn off heat and add chopped sage leaves. They will ‘fry’ in the butter and become crispy.
Gently place raviolis in boiling water, it helps to have two people do this quickly. Cook for three minutes.
Gently strain in colander, do not rinse.
Place raviolis in large bowl, pour browned butter over ravioli, sprinkle with sea salt and garnish with remaining pine nuts and Parmesan cheese. Toss. Serve.