To make the filling for the ravioli peel and remove the seeds from the butternut squash, cut into small pieces and boil in salted water like you would a potato. Remove from the water and place into a collinder to cool down. Take half of the butter and fry the garlic with it until the garlic is soft.
Add the marjoram and the cooked butternut squash; using a wooden spoon mash the butternut squash and cook for about 10 minutes or until the mixture appears quite dry. Add the mascarpone, seasoning and the grated nutmeg. Leave to cool.
Roll out your fresh pasta as fine as your pasta machine will let you, make sure that the size of the fresh pasta sheet is no less than 12cm width and no more than 60 cm length. If the pasta is too long you may find that it will dry out by the time you get to it! Place a good heaped teaspoon of filling leaving a 3 cm gap between each portion also leaving enough pasta free to fold over.
Using a pastry brush and water, brush in between each portion of filling, fold over and using your two little fingers push down between each ravioli. Seal all the edges and try to ensure that there is no trapped air inside as the ravioli will explode when they got cooked. In a large pan of salted boiling water add the ravioli and cook for about 3-5 minutes. In a frying pan melt the remaining butter and chop up the sage roughly and add to the butter.
Drain the ravioli and toss together with the butter and sage. Serve in bowls with black pepper and freshly grated parmesan.
Wine paring: Verdicchio