1/4 pound pancetta, chopped
1 medium yellow onion, minced
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
2 teaspoons fresh sage leaves, chopped, plus additional leaves for garnish
1 pound fresh chestnuts, shelled and skinned
3 cups butternut squash or pumpkin pieces
2 cups chicken stock
1/2 teaspoon freshly grated nutmeg
1 egg
1 cup ricotta
Pasta Dough, recipe follows
1 cup freshly grated pecorino cheese
2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
3 large eggs
2 tablespoons extra-virgin olive oil
Cornmeal, for dusting
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