There's something deeply satisfying about making fresh pasta from scratch, especially when you're filling it with something as comforting as roasted butternut squash. I started making this ravioli recipe when my kids were small and I wanted to give them vegetables they'd actually eat. The sweet, nutty flavor of butternut squash paired with crispy sage leaves turned out to be exactly what they needed. This recipe uses a simple pasta dough made with just flour, eggs, and a touch of olive oil. The filling combines roasted butternut squash with a bit of kosher parmesan cheese and nutmeg for warmth. I roast the squash until it's caramelized at the edges, which concentrates the sweetness and prevents the filling from getting watery. The key to perfect ravioli is keeping your pasta dough from drying out while you work. I cover unused portions with a damp towel and work quickly but carefully when sealing the edges. A fork works just as well as a fancy pasta crimper for sealing the edges. The sage butter sauce is incredibly simple but transforms the whole dish. I fry fresh sage leaves until they're crispy, then toss the cooked ravioli in that fragrant brown butter. This makes an elegant dinner for company or a special weeknight meal. I like to serve it with a simple arugula salad dressed with lemon and olive oil. The peppery greens balance the richness of the pasta perfectly. You can make the ravioli ahead and freeze them on a parchment-lined baking sheet before storing in freezer bags.