Step 1: Prepare the Pasta Dough
On a clean surface, make a mound with the flour and create a well in the center.
Crack the eggs into the well, add salt and olive oil, and slowly mix with a fork.
Knead the dough for about 10 minutes until it becomes smooth and elastic.
Wrap it in plastic wrap and let it rest for at least 30 minutes.
Step 2: Make the Butternut Squash Filling
Preheat the oven to 400°F (200°C).
Toss cubed butternut squash with olive oil and roast for 25 minutes until soft.
Mash the roasted squash, then mix in ricotta, Parmesan, nutmeg, salt, and pepper. Set aside.
Step 3: Roll and Fill the Ravioli
Roll out the pasta dough into thin sheets using a rolling pin or pasta machine.
Place small spoonfuls of filling onto one pasta sheet, spacing evenly.
Brush around the filling with water, then cover with another pasta sheet.
Press around the filling to remove air pockets and seal the ravioli.
Cut ravioli using a knife or ravioli cutter.
Step 4: Cook the Ravioli
Bring a large pot of salted water to a boil.
Gently add the ravioli and cook for 2-3 minutes until they float to the surface.
Remove with a slotted spoon and set aside.
Step 5: Make the Brown Butter Sage Sauce
In a skillet over medium heat, melt the butter until it turns golden brown.
Add sage leaves and let them crisp up for about 30 seconds.
Season with salt and pepper, then toss in the cooked ravioli.
Step 6: Serve and Enjoy
Plate the ravioli, drizzle with the brown butter sauce, and garnish with grated Parmesan.
Serve warm and enjoy.
