Make a well: On a clean work surface, mound the flour. Create a well in the center using your fingertips or a spoon.

Combine wet ingredients: Crack the eggs, olive oil, and salt into the well. Using a fork, gently beat the eggs together, then slowly begin incorporating the flour from the sides of the well.

Knead the dough: Once a shaggy dough forms, use your hands to knead it on the floured surface. Continue kneading for 8-10 minutes, or until the dough becomes smooth, elastic, and no longer sticky. If the dough feels dry, add a teaspoon of olive oil at a time until it reaches the desired consistency.

Rest the dough: Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax and makes the dough easier to roll out. (see notes for storage instructions)

Combine filling ingredients: In the food processor, combine the roasted or steamed butternut squash, browned butter with sage, garlic, cream cheese, Parmesan cheese, and toasted pecans (if using). Season with nutmeg, salt, and pepper to taste.

Roll out the dough: Divide the dough in half and cover one half with plastic wrap to prevent drying. On a lightly floured surface, use a rolling pin to roll out the dough as thin as possible, ideally around 1/16 inch (1.5mm) thick. You can use a pasta machine for a more consistent thickness. Dust the dough with additional flour as needed to prevent sticking.

Cut and fill: Use a ravioli cutter, a cookie cutter or a knife to cut the dough into squares or your desired shape (I used a round pastry cutter). Place a teaspoonful of the tofu spinach filling in the center of each square or circle.

Seal the ravioli: Brush the edges of the dough square with water. Fold the dough over the filling to form a triangle, then press the edges firmly to seal. Use a fork to crimp the edges for a decorative touch.

Alternative method: Roll the dough into a long oval shape. Place the filling in little spoonfuls an inch apart from each other. Brush around the filling with water, then roll out the other half of the dough and lay on top of the dough with the filling, allowing enough dough to drop and seal in between each of the fillings. Press to seal further and then cut out with your desired tool.

Cook the ravioli: Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for 3-4 minutes, or until they float to the surface. While they cook, preheat your air fryer to 360F for 5 minutes. Drain the ravioli, grease the air fryer tray and cook in the Air Fryer for approximately 8 minutes.

Thicken the Sauce: Stir in heavy cream. Bring to a simmer and cook until slightly thickened, about 3-5 minutes.

Remove from heat and stir in Parmesan cheese, basil, and cinnamon. Season with salt and pepper to taste.

Optional: To create a smoother sauce, use an immersion blender or pulse in a food processor until desired consistency is reached.

Plate it Up: Serve the sauce over cooked butternut squash ravioli. Garnish with additional fresh basil leaves and a sprinkle of Parmesan cheese, if desired. And enjoy your homemade ravioli!