Preheat your oven to 400°F (200°C).
Cut the butternut squash in half and remove the seeds.
Drizzle with olive oil, season with salt and pepper, and roast for 30-40 minutes until tender.
Scoop out the flesh and combine in a bowl with ricotta, Parmesan, nutmeg, salt, and pepper.
In a separate bowl, mix flour and eggs to form a dough.
Knead the dough on a floured surface until smooth.
Roll out the dough thinly and cut into squares.
Place a small spoonful of filling on half of the squares.
Moisten the edges with water, then fold and seal the ravioli.
Cook the ravioli in boiling salted water for 3-5 minutes until they float.