Butternut Squash and Goat Cheese Ravioli | HBH

• 2 oz Prosciutto

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

• 12 Figs, fresh

• 9 tbsp Marjoram, fresh

• 1 Egg

• 1 tbsp Olive

• 1/4 tsp Nutmeg

• 1 lb Pasta dough, fresh

• 2 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)