500g/1lb 2oz butternut squash, peeled, de-seeded, chopped into 4cm/1.5in cm pieces
Β½ small red onion, peeled, cut in half, thinly sliced
handful fresh sage leaves
freshly ground black pepper
300g/10Β½oz β00β grade flour, plus extra for dusting
freshly grated nutmeg, to taste
3 tsp olive oil
6 tbsp olive oil
1 tsp salt
sea salt flakes
3 large free-range eggs
25g/1oz pecorino or other vegetarian hard Italian cheese, finely grated, plus extra to serve
4 sun-dried tomatoes (preserved in oil, from a jar or can), drained, cut into thin strips