Butternut Squash and Goat Cheese Ravioli with Browned Butter + Oregano Bread Crumbs

INGREDIENTS

2 oz

Prosciutto

Butternut squash (peeled, seeded + cubed (about 4 cups)), medium

Figs, fresh

9 tbsp

Marjoram, fresh

Egg

1 tbsp

Olive

1/4 tsp

Nutmeg

1 lb

Pasta dough, fresh

Salt pepper

2 tbsp

Olive oil

6 tbsp

Butter, unsalted

5 oz

Drunken goat cheese or fresh goat cheese

2 oz

Gorgonzola cheese

1/2 cup

Parmesan

3 cups

Day old sourdough bread (finely torn or pulsed to chunky crumbs in a food processor)