Butternut Squash Ravioli: Autumn's Best Comfort Food

Ingredients

• 2 cups (250g) all-purpose flour, plus more for dusting
• 1/2 teaspoon (3g) salt
• 2 large (100g) eggs
• 1/4 cup (60ml) olive oil
• 2-4 tablespoons (30-60ml) cold water, as needed
• 1 medium (about 2 pounds/900g) butternut squash, peeled, seeded, and cubed
• 2 tablespoons (30ml) olive oil
• 1/4 teaspoon (1g) black pepper
• 1/4 cup (25g) grated Parmesan cheese
• 2 tablespoons (30g) ricotta cheese
• 1/4 teaspoon (0.5g) ground nutmeg
• 1/2 cup (113g) unsalted butter
• 1/4 cup (5g) fresh sage leaves
• Pinch of red pepper flakes (optional)
• Salt and pepper to taste