Preparing the Butternut Squash Filling:

1. Crank your oven to 400°F. Chop up that butternut squash into chunks – doesn’t have to be perfect, just bite-sized. Toss with olive oil, salt, and pepper on a big baking sheet.
2. Roast for 45 minutes until the edges get all golden and caramelized. You’ll smell it when it’s ready – trust your nose on this one.
3. Let it cool down completely before you do anything else. Hot squash plus cheese equals watery mess, and nobody wants that. I usually mash mine with a fork because I like some texture, but food processor works if you want it super smooth.
4. Mix everything together – the mashed squash, ricotta, parmesan, chopped sage, nutmeg, salt, and pepper. Taste it and adjust because this filling should be incredible on its own.

Making the Pasta Dough:

5. Make a little volcano with your flour on the counter and crack those eggs right in the middle. Add the olive oil and salt too.
6. Start mixing with a fork like you’re scrambling eggs, slowly pulling in flour from the sides. Keep going until it looks like a shaggy mess.
7. Now comes the arm workout – knead this thing for about 10 minutes until it’s smooth and bouncy. If it’s too sticky, add flour. Too dry? Sprinkle some water.
8. Wrap it up and let it chill for 30 minutes. This isn’t optional – the dough needs time to relax just like we do.

Assembling the Ravioli:

9. Cut your dough into 4 pieces and work with one at a time. Keep the others covered so they don’t dry out. Roll it through the pasta machine or by hand until it’s thin enough to almost see through.
10. Plop spoonfuls of filling about 2 inches apart on half the pasta sheet. Don’t get greedy with the filling – I learned this lesson the hard way when half my ravioli exploded in the pot.
11. Brush water around each mound then fold the pasta over. Press down gently to seal, making sure you squeeze out any air bubbles.
12. Cut them apart with a ravioli cutter or just use a knife. Put them on a floured tray and cover with a damp towel so they don’t turn into pasta jerky.

Cooking and Serving:

13. Get a big pot of water boiling and salt it like crazy – it should taste like the ocean.
14. While that’s heating up, make the sauce. Melt the butter in a pan over medium heat and keep swirling it around until it turns golden brown and smells nutty. Toss in the sage leaves and let them get crispy.
15. Drop the ravioli in the boiling water and cook for about 4 minutes until they float. Don’t walk away – pasta waits for no one.
16. Fish them out with a slotted spoon and drop them right into the brown butter. Give everything a gentle toss and serve immediately with extra parmesan because life’s too short for naked pasta.