For the Filling:

1. 1. Roast butternut squash at 400°F (200°C) for about 30-40 minutes until tender. Let cool, then mash in a bowl.
2. 2. Add ricotta, Parmesan, nutmeg, salt, and pepper to the mashed squash. Mix until smooth.

For the Dough:

1. 1. In a mixing bowl, combine flour and salt. Make a well in the center and crack in eggs.
2. 2. Mix until it forms dough. Knead on a floured surface for about 5-10 minutes until smooth.

For Assembling:

1. 1. Roll out dough into thin sheets using a pasta machine or rolling pin.
2. 2. Cut into squares or circles. Place about one teaspoon of filling onto half of each piece.
3. 3. Brush edges with water, fold over, and seal tightly to prevent leakage.

For Cooking:

1. 1. Bring salted water to boil in a large pot.
2. 2. Drop in ravioli and cook for about 3-4 minutes until they float.
3. 3. In a separate pan, melt butter over medium heat and add sage leaves until fragrant.
4. To Serve:
5. 1. Transfer cooked ravioli to plates and drizzle with melted sage butter.