Combine the above ingredients, Knead until it smooth either by hand or with dough hook on stand mixer. Dough should be moist and pliable but not sticky. Let dough rest for about an hour at room temperature before rolling and shaping. Roll by hand or with pasta attachment till thin and cut into round or square raviolis.

Roast butternut squash in oven till tender - about 375 degrees for 35 minutes. Scoop into bowl.

Melt one tablespoon of butter in sauce pan. Add shallots. Once softened add mashed roasted squash. Add brandy. Let cook off slightly.

Add half and half and parmigiano. Add fresh grated nutmeg - about 1/4 teaspoon. Season with salt and pepper.

Fill raviolis with butternut mixture. Seal edges. Boil for about 2 minutes in salted water. Drain.

In separate sauce pan while raviolis are boiling melt remaining tablespoons of butter. When butter just starts to brown add whole sage leaves and pecans.

Plate raviolis and top with butter and sage leaves.