• First, cook the bacon pieces either on a paper towel lined plate in the microwave on high for 6-8 minutes, or fry in a pan until crispy. Drain, set aside.

For the Filling

• Preheat oven to 400 degrees.
• Cut squash in half, scoop out the seeds and spread butter all over it. Season with salt and pepper, and place on a baking sheet.
• Bake for 60 minutes until squash is fork tender.
• Let squash cool enough to be handled and scrape the cooked squash into a bowl (one and one half cups worth) and combine with ricotta cheese. Set aside

For the Pasta

• Combine flour, eggs, oil, and salt in a mixer using a dough hook or by hand until dough ball is formed, cover with plastic wrap and let rest at room temperature for one hour.
• Turn out onto a floured surface and divide into 2 or 4 equal portions.
• Roll out through a pasta roller starting on thickest setting, working your way through each setting til the second or third to last one, making sure to keep the sheets floured to prevent sticking. This is around a #7 setting on many machines, or a couple of numbers thicker than the thinnest setting.
• Lay out one sheet, and pile heaping teaspoon of ricotta and squash filling 2 inches apart.
• Lay a second sheet over that, and allow it to settle on, using your thumbs to press down around the filling.
• Use a ravioli wheel, pizza wheel or knife to cut 2 inch wide squares.
• Bring a large pot of salted water to a boil, and cook raviolis for one minute; strain immediately.

Assembling the Dish

• Heat butter, sage and walnuts in a skillet on medium high heat until butter becomes foamy and starts to deepen in color.
• Add cooked raviolis and bacon. Toss. Garnish with Parmesan cheese (optional), and serve right away.