To make the ravioli filling:
Pre-heat your oven to 400°F.
Peel and then chop the butternut squash into small cubes. Arrange pieces on a baking tray lined with parchment paper or a baking mat. Drizzle 2 tbsp of extra virgin olive oil, add sea salt and cracked black pepper to taste. Roast in the oven for 25 minutes or until tender.
Add roasted ravioli to a blender or food processor. Add 1 cup of Ontario ricotta cheese, ½ cup Parmesan, the zest of 1 lemon (optional: add ½ of the juice), salt & black pepper to taste. Add water and blend until smooth. Put mixture into a piping bag (if you do not have a piping bag, you can use a spoon).
To make the ravioli:
Place 1 pasta sheet on a floured surface. If the pasta does not feel moist, brush with water or soak in a baking dish filled with lukewarm water until just moist.
Cut out ravioli using a cookie cutter about 3-3.5” in diameter. 1 sheet should yield between 8-10 pasta rounds (4-5 ravioli total). Remove excess pasta dough.
Pipe or spoon ravioli filling into the centre of half of your pasta rounds. Brush the sides of the rounds with the filling and the entire surface of the empty rounds with the egg wash.
Place empty round on top of filled round. Holding one edge closed, carefully lift the raviolo. Keeping your thumbs on top and the rest of your fingers on the bottom, gently press the edges, while turning the raviolo in a circular fashion. Keep doing this until you have pressed the air out, have secured the filling in the middle, and have sealed the edges. Be careful not to squeeze too hard, as this will cause the filling to leak out of the sides.
Repeat for all ravioli and pasta sheets. If any of your pasta sheets begin to dry, brush with more water to moisten.
To make the brown butter and complete the dish:
Bring a large pot of water to a boil. Add salt to season. Carefully add the ravioli in batches of 4-5 and boil until they float (about 2-3 minutes). Drain.
In a skillet on medium heat, melt butter until slightly brown. Add fresh sage leaves and let cook for a couple minutes.
Add ravioli in batches of 2-3. Use a spoon to cover the ravioli in the butter.
Repeat until you have coated all of your ravioli with brown butter. Add more butter and sage, as needed.
When ready to serve, sprinkle crushed pine nuts, parmesan, and add some lemon zest. Enjoy!