Butternut Squash Ravioli with Crispy Prosciutto

Method

1. Attach flat beater to KitchenAid Stand Mixer. Add flour and salt to mixer bowl and turn to speed 2 to combine. Turn mixer off and make a well in the center of flour mixture. Add eggs and olive oil to well, turn to speed 2 and mix for 2 to 3 minutes, adding water 1 tablespoon at a time until dough holds together. Remove flat beater and attach dough hook. Knead on speed 2 for 2 to 3 minutes. Gather dough into a ball and wrap in plastic wrap and let rest at least 1hour.
2. Preheat oven to 180C Place squash, onion and garlic on baking sheet and drizzle with olive oil and season with salt, pepper and chili flakes. Toss sage leaves on top and roast until squash is pierced easily with a fork, 30 to 40 minutes. Remove from oven and let cool slightly. Leave oven heated for prosciutto. Transfer squash mixture to work bowl of food processor along with salt and pepper. Pulse until mixture is mashed, but not pureed, 5 to 6 times. Add ricotta and half and half, pulse 3 to 4 times until combined. Refrigerate until ready to use.
3. Place prosciutto on baking sheet in single layer. Bake until crisp, 3 to 4 minutes. Let cool and set aside.
4. Attach KitchenAid Pasta Roller attachment with adjustment knob set to 1 to mixer. Divide dough into quarters and flatten 1 piece, keeping remaining dough wrapped. Turn mixer to speed 2 and feed flattened dough through rollers to knead.  Fold dough in half and roll again, repeat until dough is smooth and pliable and covers the width of the rollers.  Change roller setting to 2 and feed dough sheet through rollers to flatten, do not fold dough for this step.  Repeat for roller settings 3, 4 and 5.  Lightly dust pasta sheet with flour and set aside.  Repeat process with remaining dough.
5. Attach KitchenAid Ravioli attachment to mixer.  Fold one dough sheet in half and insert folded end between the forming rollers.  Rotate handle 1/4 turn to feed pasta sheet and secure between rollers.  Separate the loose ends of pasta sheet and drape over smooth metal rollers.  Snap hopper in place.  Using scoop spoon, spread 1 to 2 scoops of filling evenly in the hopper, pressing down gently.  Slowly turn the ravioli attachment handle, making sure formed ravioli strips are feeding freely though bottom of attachment. Repeat until dough sheet is filled and formed.  Place formed ravioli sheet on a lightly floured surface and let dry for 10 minutes before separating.  Repeat process with remaining filling and dough sheets.
6. Place ravioli strips on lightly floured parchment and let dry for 15 minutes. Separate ravioli along perforations.
7. Bring large pot of salted water to a boil over high heat. Add pasta and cook about 3 to 4 minutes until al dente. Drain. Heat butter and olive oil in skillet over medium heat. When butter/oil is hot, add 12 sage leaves and fry 3 to 4 minutes. Drain on paper towel. Add shallots to skillet and cook until golden, 1 to 2 minutes. Remove from heat and stir in lemon juice. Divide ravioli between 6 plates, drizzle with brown butter and top each with crumbled prosciutto and fried sage. Serve immediately.