Easy recipe Ravioli of walnut and roasted squash with sage butter

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about two hundredg/sevenoz 00 pastaone large free-range egg (plus one extra if the dough is too stiff) two large free-range egg yolksdash olive oilpinch salttwo hundred and twenty-fiveg/about eightoz squashsalt and freshly ground black pepper olive oilfew leaves fresh marjoramone garlicabout one hundred and fifteeng/fouroz (shelled weight) walnutshandful dry breadcrumbsfiftyg/twooz freshly grated parmesanparmesantwo large free-range eggsone hundred and seventy-fiveg/sixoz unsalted butterbunch fresh sage. .