Preheat oven to 400°. Coat all sides of the squash and garlic cloves with the olive oil, and sprinkle generously with salt and pepper. Place the squash halves, cut side down, as well as the whole garlic cloves, on a parchment-lined baking sheet. Transfer to the oven, and roast until tender, about 40 minutes. Remove from the oven and let cool.

In a large bowl, mix the semolina flour and the all purpose flour. Add the aquafaba and the water and mix well with your hands, until you obtain a soft and uniform ball of dough. If the dough is too wet, add a little bit of flour. If it is too dry, add a little bit of water, one teaspoon at a time. Place the ball of dough in a plastic wrap and place in the fridge to rest for 40 minutes.

While the dough rests, scoop out 1 cup of flesh from the roasted squash. Keep the rest for another use, like in a soup, or in a sauce. Transfer the flesh to a food processor. Peel the garlic cloves and add to the food processor. Add the toasted pecans, the nutritional yeast, 1 tablespoon of the butter, and the maple syrup. Process until smooth. Set aside.

After resting time, remove the dough from the fridge and from the plastic wrap. On a lightly flour-dusted surface, roll out the dough, using a rolling pin, until smooth and very thin. Using a 2-in cookie cutter, or any other round cup similar in diameter, cut dough into circles. Make a ball with the unused dough, and roll out again until smooth and thin. Cut out more circles, until you use all your dough.

Scoop out a scant teaspoon of squash mixture in the center of half the circles (the “bottoms”). Using your fingers, spread a small amount of water around the inside perimeter of the dough “tops”. Place them on top of the filled dough bottoms and press around the edges to seal properly. You should have approximately 40 raviolis.

To cook the raviolis, place them, without overcrowding them, in a large pot of salted boiling water, for 4-5 minutes. I did mine in two batches.

While the raviolis cook, heat the remaining 8 tablespoons butter in a small saucepan, over medium heat. Add the sage leaves and cook until they are crispy and the butter is golden brown, approximately 5 minutes.

Place some raviolis in a plate, spoon some of the sage butter on top, and garnish with toasted pecans. Bon appétit!