Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet in a single layer and roast 25-30 minutes until tender and caramelized. Let cool slightly.

In a skillet over medium heat, sauté the chopped onion in a touch of olive oil until translucent, about 5 minutes. Add garlic and cook 1-2 minutes more.

In a large bowl, mash the roasted squash until smooth. Fold in the cooked onion and garlic, ricotta, parmesan, nutmeg, and cinnamon. Season with salt and pepper. Set aside to cool completely.

Mound the flour on a clean surface and make a well in the center. Crack the eggs into the well, add salt and olive oil (if using).

Beat the eggs gently with a fork, gradually incorporating flour from the inner edges. Continue until a shaggy dough forms.

Knead by hand for 8-10 minutes until smooth and elastic, adding a dusting of flour if sticky. Wrap in plastic and rest at room temperature for 30 minutes. This resting time is non-negotiable for tender pasta.

Divide the rested dough into 3 portions. Using a pasta machine or rolling pin, roll each out to about 1/16-inch thickness.

Cut rolled pasta into 3-inch squares. Place a generous teaspoon of filling in the center of half the squares. Brush edges lightly with water, lay a second square on top, and press firmly to seal. Crimp edges with a fork.

Bring a large pot of generously salted water to a boil. Cook ravioli in batches for 2-3 minutes until they float and are cooked through. Do not overcrowd the pot.

Meanwhile, melt butter in a large skillet over medium heat. Swirl occasionally until golden brown and nutty, 5-7 minutes. Add sage leaves and cook 1-2 minutes until crispy and fragrant. Season with salt, pepper, and a squeeze of lemon.

Drain ravioli gently and add directly to the brown butter. Toss to coat, plate immediately, and finish with freshly grated parmesan.

Preheat oven to 425°F if not already hot from the squash. Toss the mushrooms with olive oil, garlic, thyme, salt, and cracked pepper. Spread in a single layer on a baking sheet — no crowding or they steam instead of roast.

Roast 18-20 minutes, shaking the pan once halfway, until deeply golden and caramelized at the edges. If using balsamic, drizzle it over the hot mushrooms as they come out of the oven and toss to coat. They can rest at room temperature until the ravioli is ready.