If you get dough that is tough to roll out, use it for something besides ravioli, such as lasagna noodles.
Ravioli dough, when rolled out, is very tender and translucent, almost transparent. Experimenting, you will find the way to tender dough. Some days are not good for making ravioli!
Making the Filling:
Sauté onion and sage in olive oil until onion is soft and translucent.
Combine with butternut squash, and mascarpone. Season with salt and pepper to taste.
Variation: Season filling with 1/8 teaspoon nutmeg instead of fresh sage.
Assembling the Ravioli:
Roll out dough until very thin on a floured surface. Turn dough often to keep from sticking to the board.
Use your favorite method for assembling ravioli.
Freezing the Ravioli: (Optional)
On a cookie sheet place a piece of wax paper sprinkled with rice flour.
Layer the ravioli, and then sprinkle again with rice flour and freeze. When completely frozen, place in zip lock bags.
Do not use wheat flour, it will make the broth sticky.
Cooking the Ravioli:
Bring a large pot of water to a boil. After water is boiling add 1 teaspoon salt.
Add ravioli and boil until tender, about 5 minutes.
Making the Brown Butter Sauce:
Heat butter and hazelnuts in pan over medium heat until the butter browns.
Whisk in broth and remove from heat.
Drizzle over ravioli on plate and top with Parmesan cheese if desired.