Pasta: 1 cup of flour (comprised of mostly semolina flour (bianco di tummia), a little 1 all purpose flour, and a little 00 flour. Mix this with 1 egg. More may be needed depending on the size of the egg.
Filling: Buttercup squash, delicata squash, coated in a little butter, oil, and garlic cloves mixed into filling.
Keep tops of ravioli at a skinnier setting (#5). Everything else, number 4.
The Looseleaf Cookbook 