Combine the flour and salt in a large bowl. Add the eggs and olive oil, then mix until a dough forms.
Knead the dough for 8–10 minutes until smooth and elastic.
Wrap the dough tightly and let it rest for 30 minutes at room temperature.
Mix the roasted butternut squash, ricotta, Parmesan, nutmeg, sage, salt, and pepper until smooth.
Roll the dough into thin sheets using a pasta machine or rolling pin.
Place small spoonfuls of filling onto one sheet of pasta, spacing them evenly.
Brush water around each mound of filling, place another sheet on top, and press out any air.
Cut the ravioli using a ravioli cutter or stamp.
Bring a large pot of salted water to a gentle boil.
Cook the ravioli for 3–4 minutes, or until they float to the surface.
Meanwhile, melt the butter in a skillet over medium heat and cook the sage leaves until fragrant and lightly crisp.
Transfer the cooked ravioli directly into the sage butter sauce and toss gently.
Sprinkle with Parmesan cheese and parsley before serving.