Preheat the oven to 425 degrees Fahrenheit. Spread the butternut squash onto a baking sheet and toss with the olive oil, garlic, thyme, salt, and pepper until evenly coated. Roast for 25-30 minutes or until the squash is fork tender. Remove from the oven and let cool.

Add the squash, ricotta, and parmesan cheese to a food processor and pulse on high until smooth and creamy, about 1-2 minutes, scraping down the sides as needed.

To prepare the pasta dough, lightly dust a clean surface with flour and cut the dough into 8 equal pieces.

Place the pasta through the pasta maker on the thickest setting, catching it as it goes through. Continue running the dough through the pasta maker, changing the setting lower each time. Pass the dough through about 4-6 times or until the dough sheets are about 5 inches wide and 14 inches long. Repeat with all of the dough pieces and let the sheets dry for at least 30 minutes.

To make the ravioli, dollop half a tablespoon of the butternut squash filling per ravioli on one of the pasta sheets. Space out each dollop about 1 inch apart from each other. You should have about 12 dollops per sheet of dough. Use your fingers or a pastry brush to brush water around the edges of the filling on the pasta sheet.

Carefully lay another sheet of pasta over the top and use your fingers to gently press around each dollop of filling.

Use a ravioli cutter or pizza cutter to cut the ravioli, removing any excess from the edges of the dough to form squares for each ravioli. Repeat with the remaining dough sheets.

Bring a large pot of water to a boil. Working in batches, gently place the ravioli into the boiling water and cook for about 4 minutes. Remove from the pot with a slotted spoon and repeat with the remaining ravioli.

Meanwhile, heat a large deep skillet over medium heat. Once hot, add the butter, and once the butter is melted, stir in the fresh sage leaves.

Reduce the heat to medium-low and cook for about 10-15 minutes, stirring frequently until the butter is golden brown and smells nutty.

Drizzle the browned butter over the cooked ravioli and gently toss to serve. Serve with more parmesan and freshly cracked black pepper if desired.