Making Butternut Squash and Sage Ravioli is a fulfilling project that can be done in a few straightforward steps:

Preparing the Dough

1. Make the Dough: On a clean surface, make a mound with the flour. Create a well in the center, adding eggs, olive oil, and salt.
2. Combine Ingredients: Mix the flour into the eggs using a fork, gradually incorporating the flour until a dough begins to form.
3. Knead the Dough: Once combined, knead the dough for about 8-10 minutes until smooth and elastic.
4. Rest the Dough: Wrap the dough in plastic wrap and let it rest for at least 15 minutes at room temperature.

Preparing the Filling

5. Roast the Squash: Preheat your oven to 400°F (200°C). On a baking sheet, toss diced butternut squash with olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
6. Mix Filling Ingredients: Once the squash is cool, mash it and mix with ricotta, Parmesan, nutmeg, and chopped sage. Taste and adjust seasoning as needed.

Assembling the Ravioli

7. Roll Out Dough: Divide the dough into two parts. Roll each section out to desired thickness (about 1/16 inch) using a pasta machine or rolling pin, dusting with flour to prevent sticking.
8. Cut the Ravioli: Use a knife or ravioli cutter to cut the dough into squares. Place a small spoonful of filling in the center of half the squares.
9. Seal Ravioli: Brush the edges of the filled squares with water. Place another square on top and press down to seal, ensuring no air pockets remain. Repeat until all filling is used.

Cooking the Ravioli

10. Boil the Ravioli: Bring a large pot of salted water to a boil. Cook the ravioli in batches for 4-5 minutes or until they float to the surface, indicating they are done.
11. Prepare the Sauce: In a separate skillet, melt butter over medium heat. Add fresh sage leaves and cook until the butter is lightly browned.
12. Combine Ravioli and Sauce: Gently add the drained ravioli to the skillet, tossing to coat them in the sage butter sauce.