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Cut squash lengthwise and set on baking sheet flesh side down. Roast at 400 degrees until the insides are soft enough to scoop out. Put in mixer or mix by hand with a small amount of goat cheese and the seasonings.
Layout lasagna sheet, dust with flour and drop squash filling on the pasta. Evenly space them apart, brush egg around edges and down the middle and drop another sheet over that one. Cut pasta in between squash to make individual ravioli. Seal well with fingers. Cook ravioli while preparing the next step.
While preparing the Brown Butter Sauce, cook ravioli in a pot of salted, boiling water for approximately 5 minutes or until al dente. Drain and plate ravioli. In a sauté pan, cook the butter until it just starts to brown, add garlic, sage, shallot and just enough heavy cream to thicken it up. Season with salt and pepper, serve immediately over ravioli with a drizzle of the Herbs on Naples balsamic reduction.
Pour ¼ of the bottle of balsamic into a small saucepan with the sugar and cook at a low ”watched” boil until it thickens up. Cool completely. Drizzle over ravioli.
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