Roast your cubed butternut squash at 425°F for 12 minutes until completely tender. Remove from oven and mash until smooth, then stir in ricotta, parmesan, minced garlic, sage, nutmeg, salt, and pepper. Let the filling cool while you prepare the pasta dough.

Combine flour and a pinch of salt in a large bowl, creating a small well in the center. Crack eggs into the well and gently whisk with a fork, slowly incorporating flour from the sides until a shaggy dough forms. Transfer to a floured surface and knead for 3-4 minutes until smooth and elastic.

Divide dough in half and roll each portion between parchment paper until paper-thin—about 1/16 inch thick. This squash ravioli filling needs thin dough so it cooks through properly without the pasta becoming gummy or undercooked inside.

Place small spoonfuls of filling on one dough sheet in even rows, spacing each 2 inches apart. Brush egg wash around each mound, then carefully place the second dough sheet on top and press firmly between fillings to seal pockets.

Use a fluted pastry wheel to cut individual ravioli squares, then transfer carefully to a parchment-lined baking sheet. Refrigerate for at least 5 minutes before cooking to help them hold their shape during boiling.

Bring salted water to a rolling boil in a large pot. Gently drop butternut squash ravioli recipe portions into water and cook 2-3 minutes until they float, then simmer another minute. Remove with a slotted spoon and transfer to serving bowls.

Melt butter in a small skillet over medium heat, stirring occasionally until it turns golden brown. This takes about 3-4 minutes and smells absolutely divine. Pour brown butter sauce over cooked ravioli, add heavy cream, fresh thyme, and final salt and pepper adjustments.