Pre-heat oven to 425°F.

Spread butternut squash out on baking sheet in one layer. Drizzle with olive oil and toss with salt, freshly ground black pepper, dried sage and thyme.

Roast in the oven for 30 minutes, stirring halfway through the cooking process.

Transfer the roasted butternut squash to a food processor. Add the nutmeg and process until smooth. Transfer to a bowl and combine with the ricotta cheese, 1 egg and fresh parsley.

Lay a fresh pasta sheet on a cutting board. Dollop 2 tablespoons of the butternut squash mixture in rows about 4 inches apart on the pasta sheet. Beat the remaining egg in a small bowl and brush lines of egg wash in between the rows of filling. Top with another sheet of the pasta and press the dough around each pile of filling. Cut the dough in in between the mounds of filling to form the raviolis. Press the edges shut or use a fork to crimp around the edges of each ravioli to seal it shut. Place the raviolis on a sheet pan sprinkled with some semolina flour or cornmeal so they do not stick together. Repeat with the remaining pasta sheets and filling. Refrigerate until you are ready to cook.

Melt the butter in a large sauté pan. Add the sage leaves. When you no longer hear the sizzling, the water will have evaporated from the butter and the milk solids will start to brown. Remove the sage leaves when they have darkened and crisped and transfer them to a paper towel to drain. Continue to cook the butter over medium-low heat until the milk solids are very dark, but not black. The butter will have a nutty aroma. Remove the pan from the heat immediately and strain the butter to remove the milk solids. Wipe the pan clean and return the brown butter to the pan.

Bring 6 quarts of salted water to a gentle boil. Cook the ravioli for 3 to 4 minutes. The pasta is done when the raviolis float to the top of the water. Gently remove each ravioli with a spider or a slotted spoon and dab on a clean kitchen towel to remove all the water.

Gently add the ravioli to the butter in the pan and flip over to coat before transferring the ravioli to plates. Top with the fried sage leaves and more brown butter if you have any left over. Sprinkle on some Parmesan cheese, if desired and serve immediately.