Agnolotti Di Zucca

Ingredients

• 42 ounces delicata squash, roasted puree
• 14 ounces ricotta
• 1.5 ounces grated pecorino romano (preferably fulvi)
• 1 teaspoon ground chili flakes
• 1/2 teaspoon freshly grated nutmeg
• salt and pepper to taste
• 2 cups '00' flour
• 1 teaspoon salt
• 14 yolks
• 1 - 2 teaspoons water
• 1 large pot of salted, boiling water
• 20 small sage leaves
• 4 tablespoons unsalted butter
• 1 lemon, halved
• 1 ounce pasta cooking water
• grated pecorino romano (fulvi) to taste
• 2 teaspoons aceto tradizionale balsamic vinegar