Sauce:

1. In a small saucepan over medium heat, melt one stick of butter and whisk continuously until butter reaches a light-brown color (about 2–3 minutes), then remove from heat and pour into a small bowl.

Filling: 

1. Soak pistachios for 30 minutes in a small bowl of water.
2. Fill a medium-sized pan with water and bring to a low boil. Add squash and lower to simmering. Cook for 15 minutes or until soft. (Or use canned butternut squash.)
3. Using same saucepan from the sauce, turn heat to medium-low and combine 1 tablespoon of butter, sage, thyme, rosemary and garlic. Sauté for 2–3 minutes.
4. In a food processor, combine soaked pistachios, squash, sautéed herbs, goat cheese, paprika, salt and pepper. Blend until smooth and set aside.

Ravioli:

1. Whisk together the flour and salt in a large bowl.
2. Add eggs and the yolk. Use a wooden spoon to mix them with the flour. After a minute or more, use your hands and begin to knead the dough.
3. Form the dough into a ball. Cut in half and then again. On a piece of parchment with a little flour on it, place one-fourth of the dough ball and roll it out until its extremely thin but still intact.
4. Using a square ravioli cutter or simply use a knife, cut dough into squares. Place each square on a large baking sheet or cutting board. Take the leftover dough and form into a ball, and again flatten and cut into squares until there’s barely any dough left.
5. Beat one egg in a small bowl to be used as egg wash.
6. Place a spoonful of squash filling in the center of one square of pasta dough. Brush the egg wash on the edges of the square, then place another square on top. Press the edges together with your fingers and crimp the edges, using a fork.
7. Repeat steps 3 to 6 for each quarter of the dough ball.
8. Boil water in a large pot, adding a little salt to it. Add the prepared ravioli to the boiled water and cook for around 2 minutes. Remove with a slotted spoon without damaging the ravioli.
9. Place a few ravioli in each bowl. Add the sauce along with optional toppings.