In a mixing bowl, combine flour and salt. Make a well in the center and add eggs. Mix until a dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Steam or boil the butternut squash until tender, about 15 minutes. Drain and mash until smooth.

In a bowl, combine the mashed squash, ricotta, parmesan, nutmeg, salt, and pepper. Mix until well combined.

Roll out the pasta dough into thin sheets using a rolling pin.

Place small mounds of filling on one sheet, then cover with another sheet of pasta. Cut out ravioli using a cutter and seal the edges.

Bring a pot of salted water to a boil. Cook ravioli in batches for 3-4 minutes until they float to the surface.

Remove with a slotted spoon and set aside.

In a skillet, melt butter over medium heat. Add chopped sage and cook until the butter is golden and fragrant.

Add the cooked ravioli to the skillet and toss to coat in the sauce. Season with salt.

Plate the ravioli and garnish with additional parmesan and sage if desired.