Bring a large pan of salted water to the boil. Heat a heavy-based saucepan, add one tablespoon of the olive oil and the onions. Cook until the onions start to soften.
Next add the butter to the pan. Tip in the butternut squash/pumpkin, season with a little salt and plenty of black pepper. Cover and allow to cook for 4-6 minutes, stirring occasionally, the pumpkin should be soft but not completely falling apart.
Tip into a bowl and fold in the amaretti biscuit crumbs. Season generously with salt and freshly ground black pepper. Leave to cool slightly. Make the butter by putting the sage, parsley and chives into a bowl. Add plenty of salt and freshly ground black pepper.
To finish the ravioli whisk the egg. Place twelve of the wrapper on a board and brush with the whisked egg. Place spoonfuls of the pumpkin mixture in the centre of each wrapper then place a wrapper on top, ensuring the wrappers are pinched well together.
Lower them carefully into the boiling salted water and cook for 2-3 minutes until just heated through.
Drain the ravioli on kitchen roll and place three onto four warmed pasta dishes. Spoon the butter over the top with the Parmesan.(Spoon over the pancetta here if you are using it.)