1. Make the ravioli dough by combining the flour, eggs, and salt in a food processor. Process until a dough forms. Wrap in plastic and refrigerate for 30 minutes.

2. Preheat the oven to 400°F. Toss the butternut squash cubes with the olive oil, cinnamon, and nutmeg. Roast for 20-25 minutes, until tender. Transfer to a food processor and puree until smooth.

3. Roll out the ravioli dough to 1/8-inch thickness. Place tablespoon-sized mounds of the butternut squash puree onto half of the dough, spacing them a few inches apart. Fold the other half of the dough over the filling and press around each mound to seal.

4. Cut the ravioli into squares using a ravioli cutter or sharp knife. Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water and cook for 2-3 minutes, until they float to the surface.

5. In a large skillet, melt the butter over medium heat, swirling occasionally, until it turns golden brown and nutty in aroma, about 5 minutes.

6. Remove the cooked ravioli from the water with a slotted spoon and add them directly to the brown butter sauce. Gently toss to coat.

7. Serve the Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans, garnished with the chopped fresh sage and toasted pecans.