Squash Ravioli With Sage And Walnut Butter

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1/2 butternut squash , (about 1 lb, 2 oz/500 g)

1/2 cup smooth ricotta cheese , drained

1/4 cup grated Parmesan cheese

3/4 tsp salt

1/4 tsp white pepper

1/4 tsp nutmeg

1/2 cup butter

1/2 cup thinly sliced shallots

24 fresh sage leaves

1 cup coarsely chopped walnuts

1/4 tsp pepper

2 cups flour , (approx)

1/2 tsp salt

3 eggs

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