Step 1

Cut the squash into slices, remove the seeds and space the slices out on two baking sheets. Season them with a drizzle of oil, then bake at 350°F for about 30 minutes. Remove from the oven, let cool, then remove the pulp and mash it with a fork; add salt if needed, and pepper. Finely chop the mostarda and add it to the squash along with the crumbled macaroons and the grated Grana Padano cheese. Check how wet the filling is: if it is too wet, add a few tablespoons of breadcrumbs, or even better, add some more crumbled amaretti cookies. Let the filling sit for 2 hours.

Step 2

FOR THE PASTA: Mix the flour with the eggs, egg yolks and a pinch of salt to form the dough. Work the dough until it is smooth and even. Wrap the dough in plastic wrap and let it rest for 2 hours. Roll it out into thin sheets, place walnut-sized dollops of filling evenly spaced apart on each sheet, then fold it over and close the ravioli. Cut them with a toothed wheel to obtain about 60 ravioli 1 1/2 x 1 1/2 inches each. Cook them in salted boiling water and gently drain them. Season them with plenty of melted butter along with a sprig of sage leaves and grated Grana Padano cheese.