Preheat the oven to 400ºF. Cut the butternut squash in half (lengthwise) and remove the seeds. Place in a baking dish with the flesh side up and season with salt and pepper. Bake for 45 - 50 minutes.
To make the pasta dough:
Measure out the flour and add it to a food processor. Add the salt, psyllium husk and eggs and pulse until a thick dough forms. Stream in the water and continue to pulse until the dough comes together. Make sure not to over blend it - dough can get tough very easily.
Transfer the dough to a gluten-free floured surface. Knead with your hands until you have a soft, well-combined pasta dough. Cover with plastic wrap and let sit for at least 20 minutes.
To make the filling:
Once the squash is cooked, scoop it out into the food processor. Add the nutritional yeast and spices and process until almost smooth (you want a little texture left). Pulse in the spinach. Set aside.
To make the ravioli:
Using a rolling pin, roll your dough out on a flat surface until it's very thin. Less then 1/8" in thickness if possible. With the large sheet of rolled out the dough, cut out your ravioli using a 2" biscuit cutter (circle) or knife (square). Take one circle and add a 1/2 teaspoon of filling, wet the edges with your finger and top with another circle of dough. With a fork, pinch the edges together. Repeat with the remaining dough and filling.
To cook the ravioli:
Bring a saucepan of lightly salted water to boil. Carefully place the ravioli in the boiling water and cook for about 8 - 9 minutes (until the dough seems cooked through and they are floating at the top of your pan). Cook them in small batches at a time, about 5 - 6 to a pot.
To serve: top the ravioli with your sauce of choice (it's great with pesto, red sauce or plain old dairy-free butter), fresh herbs and crushed red pepper.
Cooking time can vary depending on the flour and thickness of the dough. Mine ended up taking about 11 minutes to cook through. I recommend cooking one ravioli before you drop them all in to test the cook time.