1. Make the ravioli dough: In a food processor, combine the flour, eggs, and salt. Pulse until a dough forms. Knead the dough on a lightly floured surface for 2-3 minutes until smooth. Cover and let rest for 30 minutes.

2. Prepare the filling: In a medium saucepan, toss the cubed butternut squash with the olive oil, cinnamon, and nutmeg. Roast at 400°F for 20-25 minutes, or until fork-tender. Transfer to a food processor and puree until smooth. Stir in the Parmesan cheese.

3. Roll out the dough: Divide the dough into 4 pieces. Working with one piece at a time (keep the rest covered), use a pasta machine or rolling pin to roll the dough into thin sheets, about 1/8-inch thick.

4. Assemble the ravioli: Place heaping tablespoons of the butternut squash filling onto one sheet of dough, spacing them about 2 inches apart. Brush the dough between the filling with water, then top with a second sheet of dough. Gently press around each mound of filling to seal. Use a ravioli cutter or a sharp knife to cut out the individual ravioli.

5. Cook the ravioli: Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for 2-3 minutes, until they float to the surface.

6. Make the brown butter sauce: In a large skillet, melt the butter over medium heat. Cook, stirring occasionally, until the butter turns golden brown and nutty in aroma, about 5 minutes. Remove from heat and stir in the toasted pecans and chopped sage.

7. Serve: Gently transfer the cooked ravioli to the brown butter sauce and toss to coat. Serve immediately, garnished with extra pecans and sage if desired.