Ingredients• 9 Tbsp butter, divided
Bring a large pot of water to boil. In a large sauté pan, over medium heat, melt 1 Tbsp of the butter. Add the shallots and sauté for 1 minute. Add the squash purée and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and white pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 Tbsp cheese and nutmeg, to taste. Season with salt and white pepper. Cool completely.
Cut the pasta ribbons into 3-inch squares. Place 2 tsp of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.
Remove the pasta from the water and drain well. Season the pasta with salt and white pepper. In a large sauté pan, melt the remaining 8 Tbsp of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.
Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle a bit of the 2 ounces of cheese over each plate and garnish with parsley.