Preheat oven to 200°C. Toss butternut squash cubes with olive oil, salt, and pepper. Roast for 25-30 minutes until tender and lightly caramelised. Allow to cool slightly.

Meanwhile, make the pasta dough by mounding flour on a clean surface and creating a well in the centre. Add eggs and olive oil to the well. Using a fork, gradually incorporate flour into the eggs until a shaggy dough forms.

Knead the dough for 8-10 minutes until smooth and elastic. Wrap in cling film and rest at room temperature for 30 minutes.

Mash the roasted squash in a bowl until smooth. Stir in ricotta, parmesan, nutmeg, salt, and pepper. Taste and adjust seasoning.

Divide rested dough into 4 portions. Working with one portion at a time, roll through a pasta machine starting at the widest setting, gradually reducing to the second-thinnest setting.

Place teaspoons of filling 5cm apart along one half of the pasta sheet. Brush around the filling with water, fold the pasta over, and press firmly around each mound to seal and remove air. Cut into ravioli using a knife or pastry wheel.

Bring a large pot of heavily salted water to a rolling boil. Cook ravioli in batches for 3-4 minutes until they float and the pasta is tender. Reserve 120ml pasta water before draining.

In a large frying pan, melt butter over medium heat. Add sage leaves and pine nuts, cooking for 3-4 minutes until butter turns golden brown and smells nutty, and sage becomes crispy.

Remove pan from heat and add lemon juice. Gently toss cooked ravioli in the brown butter, adding pasta water as needed to create a light sauce.

Serve immediately, garnished with crispy sage leaves, toasted pine nuts, extra grated parmesan, and freshly cracked black pepper.