Butternut Squash Ravioli with Creamy Sage Sauce

Ingredients

• 2 cups (250g) all-purpose flour, plus more for dusting
• 3 large (approx. 150g) eggs
• 1/4 teaspoon (1.5 ml) salt
• 1 tablespoon (15 ml) olive oil (optional)
• 1 medium butternut squash (about 2 lbs / 900g), peeled, seeded, and cubed
• 2 tablespoons (30 ml) olive oil
• 1/2 teaspoon (2.5 ml) salt
• 1/4 teaspoon (1.25 ml) black pepper
• 1/4 cup (60 ml) grated Parmesan cheese
• 1/4 cup (60 ml) ricotta cheese (whole milk preferred)
• 1/4 teaspoon (1.25 ml) ground nutmeg
• Pinch of red pepper flakes (optional)
• 1/2 cup (113g) unsalted butter
• 1/4 cup (packed) fresh sage leaves
• 1/4 cup (60 ml) grated Parmesan cheese, for serving
• Salt and pepper to taste