1. Make the ravioli dough: In a large bowl, combine the flour, eggs, and salt. Knead the dough until smooth and elastic, about 5 minutes. Cover and let rest for 30 minutes.

2. Roast the butternut squash: Preheat the oven to 400°F (200°C). Toss the cubed squash with olive oil and season with salt and pepper. Roast for 25-30 minutes, until tender. Let cool slightly.

3. Make the filling: In a food processor, puree the roasted butternut squash. Transfer to a bowl and stir in the Parmesan, sage, nutmeg, and cinnamon. Season with salt and pepper.

4. Assemble the ravioli: Roll out the dough into thin sheets. Place heaping tablespoons of the filling onto one sheet, then top with the other sheet. Cut into squares and seal the edges.

5. Cook the ravioli: Bring a large pot of salted water to a boil. Gently drop the ravioli into the water and cook for 2-3 minutes, until they float to the surface.

6. Make the brown butter sauce: In a large skillet, melt the butter over medium heat. Cook, stirring occasionally, until the butter is nutty and golden brown, about 5 minutes.

7. Serve: Carefully transfer the cooked ravioli to the brown butter sauce. Gently toss to coat. Sprinkle with the toasted pecans and serve immediately.