Butternut Squash Ravioli with Sage Butter Sauce

**Prepare the Butternut Squash Filling:** Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise and remove the seeds. Drizzle with olive oil, salt, and pepper. Place cut-side down on a baking sheet lined with parchment paper and roast for 45-60 minutes, or until very tender.

Let the squash cool slightly, then scoop out the flesh and mash it well. In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant. Add the cooked onion and garlic to the mashed squash.

In a bowl, combine the mashed squash mixture with ricotta cheese, Parmesan cheese, nutmeg, salt, and pepper. Mix well until everything is combined. Taste and adjust seasonings as needed. Let the filling cool completely.

**Assemble the Ravioli:** Roll out the fresh pasta dough to your desired thickness using a pasta machine or by hand. If using a pasta machine, start with the widest setting and gradually decrease the thickness.

Place a spoonful of butternut squash filling (about 1 teaspoon) onto the pasta sheet, spacing them about 1-2 inches apart. Brush the pasta around the filling with water or egg wash. Place another sheet of pasta over the filling. Gently press down around each mound of filling to seal the ravioli. Use a ravioli stamp or cutter to cut out the ravioli into desired shapes.

Place the finished ravioli on a lightly floured baking sheet lined with parchment paper. If not cooking immediately, refrigerate or freeze them.

**Prepare the Sage Butter Sauce:** In a large skillet, melt the butter over medium heat. Add the chopped fresh sage and cook until fragrant, about 2-3 minutes. Be careful not to burn the butter.

**Cook the Ravioli:** Bring a large pot of salted water to a boil. Gently add the ravioli and cook for 3-5 minutes, or until they float to the surface and are tender. Reserve about ½ cup of pasta water before draining.

**Combine and Serve:** Add the cooked ravioli to the skillet with the sage butter sauce. Gently toss to coat. Add a little of the reserved pasta water if the sauce is too thick. Serve immediately, garnished with grated Parmesan cheese.