For the Filling:

1. 1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half, remove seeds, drizzle with olive oil, season with salt and pepper, and roast cut-side down for about 45 minutes until tender.
2. 2. Once cooled, scoop out the flesh into a mixing bowl. Add ricotta cheese, grated Parmesan, chopped sage, salt, and pepper. Mash until smooth and creamy.

For the Dough:

1. 1. In a large bowl, combine flour and salt. Make a well in the center and add eggs.
2. 2. Using a fork, mix flour into the eggs until a shaggy dough forms. Knead on a floured surface for about five minutes until smooth.
3. 3. Divide the dough into four pieces. Roll each piece thinly with a pasta machine or rolling pin until translucent.

For Assembling:

1. 1. Place small mounds of filling (about one tablespoon apart) on one half of the rolled-out dough.
2. 2. Fold over the other half of the dough and press around each mound to seal tightly.
3. 3. Cut into individual ravioli using a knife or pastry cutter.

For Cooking:

1. 1. Bring a large pot of salted water to boil. Drop in ravioli carefully and cook for about three minutes or until they float to the surface.

For the Sauce:

1. 1. In a skillet over medium heat, melt butter and sauté minced garlic until fragrant (about 1 minute).
2. 2. Drizzle over cooked ravioli before serving.