Preheat the oven to 400° Fahrenheit.
Coat the cubed butternut squash in the 2 tbsp olive oil and then sprinkle a bit of salt and pepper onto it. Roast for about 45 minutes, or until it's tender and can easily be pierced with a fork.
While that cooks, make the dough. To do this, put the 00 flour on a clean surface and make a crater in the center with your fingers.
Add the eggs, water and salt to the crater, and gently work the wet ingredients into the flour with either your fingers or a fork. Go slowly and be careful here so that the egg doesn't all spill out of the sides.
Once all the wet ingredients have been worked into the flour and it starts to look like dough, continue to knead it for about 8-10 minutes. You'll know it's ready when it's smooth and starts to spring back when you push your finger into it.
Wrap the dough in plastic wrap and let it rest on the counter for about 30 minutes.
While you wait for the dough to rest, make the filling! Add the roasted butternut squash, egg, parmesan, goat cheese, Chai Confection, 1/2 tsp salt and 1/4 tsp pepper to the bowl of a food processor. Blitz until it's smooth and combined, then set to the side.
When the dough is done resting, roll it out with a rolling pin or pasta roller. You'll want it to be pretty thin - I try to get mine to be about as thick as a playing card. If you're using a pasta roller follow the instructions on the machine. Run a small piece of dough through the machine and then fold it back over itself. Repeat this at least 6 times so that the dough is smooth and elastic. (You don't need to fold the dough over the last time.)
Prepare two sheets of dough this way. Once you've got your two sheets, lay one of them on a clean surface and start adding the filling. Starting from the left, scoop 1 tbsp of filling onto the pasta sheet. Then repeat this process about 1 inch to the right of your last filling bump until the whole sheet is spoken for.
Place the second pasta sheet on top of the filled sheet and press down to seal. Then cut into either squares or circles (you can use either a knife or a ravioli stamp here). Repeat this process until all the pasta and filling is spoken for.
Boil a large pot of salted water. While the water is heating, brown your butter. To do this, place the butter in a small pot over medium high heat. Let this go for a few minutes, or until it reaches a deep amber hue. You’ll see it slowly start to brown throughout this process. Once it’s browned, throw the sage leaves in for about a minute before removing it from the heat.
When the water hits a boil, add the ravioli to the pot. Reduce the temperature to a simmer and cook for about 3 minutes.
Drain, add brown butter and crispy sage, sprinkle with parmesan (to taste) and enjoy!