Make pasta dough according to the instructions from steps 1-3.
For filling: Steam butternut squash until fork tender. Place squash in a food processor and puree until smooth and the steam dissipated. Transfer puree into a mixing bowl and stir in the remaining ingredients. Cover and refrigerate filling for 30 minutes.
Using a 3-3.5” circle cutter, cut out pasta dough rounds. Fill the center of each dough circle with 1 ½ teaspoons of the squash mixture and lightly brush the perimeter of the circle with the beaten egg. Fold each mezzaluna in half. Set aside.
For sauce: Place butter into a large skillet and place over medium heat. Add roasted garlic and shallots and and sauté for 3 to 4 minutes and season with salt and pepper. Deglaze the pan with the wine and simmer until the pan is almost dry. Add the cream, half of the sage and and simmer until the mixture has reduced by half. Add the remaining sage and adjust seasonings.
Bring a pot of water to a boil and add a small handful of salt. Add 15 mezzaluna to the pot and boil for 3 to 4 minutes or until they begin to float. Transfer mezzaluna from the boiling water, with a slotted spoon, into the cream sauce, add the remaining sage and swirl to coat.
Transfer mezzaluna to a serving platter and top with a sprinkle of diced cranberries and crushed pecans. Serve.
