Ingredients

• For the filling
• 600 grams (~3 cups) peeled and deseeded butternut squash, cut into ~1-inch pieces, or other winter squash of choice (see Author Notes)
  
• 20 grams (1 to 2 tablespoons) extra-virgin olive oil
  
• 50 grams (1/4 cup, 4 tablespoons) unsalted butter, cut into pieces
  
• 50 grams (1/3 cup) finely grated Parmigiano-Reggiano
  
• 85 grams (1/3 cup) firm whole milk ricotta
  
• 1 dash freshly grated nutmeg
  
• 1 pinch kosher salt, plus more to taste
  
• 1 pinch freshly ground black pepper, plus more to taste
  

• For the pasta & to finish
• 400 grams (~3 1/3 cups) '00' soft wheat or all-purpose flour
  
• 50 grams (~1/4 cup) semolina or semola rimacinata flour (NOTE: If semolina or semola rimacinata flours are unavailable, omit it and use the same weight in ‘00’ or all-purpose flour.)
  
• 255 grams 255 grams egg (about 4 whole eggs and 2 to 3 egg yolks)
  
• 1 handful semolina flour or cornmeal, for dusting
  
• 20 grams (1 to 2 tablespoons) clarified butter or extra-virgin olive oil
  
• 225 grams (1/2 pound) baby Brussels sprouts (see Author Notes)
  
• 100 grams (1/2 cup) unsalted butter, cut into pieces
  
• 225 milliliters (1 cup) balsamic vinegar (see Author Notes)
  
• 1 handful finely grated Parmigiano-Reggiano, for garnish
  
• 1 pinch kosher salt, plus more to taste