I made the most beautiful Ravioli Autumn Butternut Squash

Ingredients

• 2 cups (250g) all-purpose flour, plus more for dusting
• 1/2 teaspoon salt
• 2 large eggs
• 1/4 cup (60ml) olive oil
• 2-4 tablespoons (30-60ml) cold water
• 1 small butternut squash (about 1.5 lbs/ 700g), peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1/4 teaspoon black pepper
• 1/4 cup (30g) grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
• 1/4 cup (60ml) ricotta cheese
• 1/2 cup (113g) unsalted butter
• 1/4 cup fresh sage leaves
• Grated Parmesan cheese (optional)
• Toasted pine nuts (optional)