Add the cooked raviolis back in and toss gently to coat the pasta.
Swirl in 2 more tablespoons more of chilled butter, to thicken the sauce. Turn off the heat and add the lemon juice and season to taste. Cook until the butter browns deeply, the nuts are heated through, and the sage is fried and crispy. In a pan, add 3 tablespoons of the butter, sage leaves, and hazelnuts. 
Scoop out the ravioli and set aside briefly to cook a new batch or dump out the water and start the hazelnut brown butter sauce.
Gently place a few raviolis into boiling salted water and cook until the raviolis float and firm up slightly, 2-3 minutes. Separate each ravioli with a knife or cutting tool. Flip the ice cup tray over to release the pasta and cut off any excess dough. Press down on all the sides of the raviolis. Make the pasta dough according to this recipe. After roasting, let the squash, shallots, garlic, and sage cool for at least 30 minutes. Place in the oven and cook for 20 minutes. Place a second sheet on top of the ice cube tray. Wrap the shallot, garlic cloves, and sage in a piece of foil with a drizzle of olive oil and a pinch of salt. Fill each hole with a tablespoon of the butternut squash filling. Lay a sheet over an empty ice cube tray, and press the dough down gently into each of the holes. Take 100g of the butter and divide it among each cavity of the squash. Cut 2 ounces (55 g) of pasta dough from the ball and roll out into large, wide, thin sheets of pasta. Cut the butternut in half lengthwise and lay the squash on a baking sheet. Add the drained squash and a pinch of salt, and stir until the filling is smooth and fully. Drain the ravioli and gently stir it in with the sauce. Remove from heat and add the parmesan and pine nuts. Remove the dough, wrap in plastic wrap, and rest it the refrigerator for 30 minutes. Combine the amaretti cookies, Parmigiano Reggiano, and lemon zest. In a seperate sauce pan combine the butter and brown sugar on medium heat til they dissolve together, then simmer until the sauce thickens (it will thin out when you stir in the ravioli). To the bowl of a food processor, add the flour, eggs, and olive oil, and pulse until the dough comes together into a large ball and swirls around the processor.
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