When you make this recipe for the first time, you’re going to serve up these little pillows of fresh pasta dough filled with brown buttery butternut squash purée and everyone’s going to stare at you. They’re going to look from you back to the plate and back to you and they’re going to be thinking, "How in the world did [insert your name here] make this?" What you’ll know that they won’t is, really, once you get the pasta-making technique down, the rest is shockingly easy. I suggest making the filling first and the pasta dough second so the dough doesn’t dry out. And make lots and lots of pasta, more than you think you’ll need, because whatever you don’t boil now, you can freeze for later. Then, whenever you want to awe dinner guests with your culinary prowess, you just have to open your freezer and boil some water. The rest takes care of itself.