Preheat oven to 400° F.

Halve a butternut squash lengthwise and remove the seeds. Place 1 half of butternut squash in baking pan flesh side up, and reserve the other half for another use. Add ¼ – ½ cup of water to the pan, just enough to cover the bottom of the pan. Cover with tinfoil and roast 50-60 minutes or until flesh is fork-tender.

While squash is cooking, make candied walnuts. Melt butter in a medium non-stick skillet over medium heat. Add sugar and walnuts and stir together. Cook for 5 minutes until nuts are coated, stirring frequently. Immediately transfer to a sheet of parchment paper and spread out flat. The nuts harden almost instantly. Let cool then break apart.

Once squash is cool, scoop flesh into large bowl or food processor. Add ricotta, parmesan, brown sugar, ground sage, nutmeg, salt, and pepper. Stir well until combined or puree in food processor until mostly smooth.

Layout a quarter (12) of the wonton wrappers at a time while the rest sit under a damp towel (or damp paper towel) to prevent them from drying out. Place 1-2 tablespoons in the center of each wrapper. Brush edges with egg wash. Place another wrapper on top and use your fingers to seal the edges together tightly. Press a fork around the edges. Once together, place each ravioli under another damp towel (or damp paper towel) to keep from drying out. Repeat with the remaining wonton wrappers and squash filling.

Bring a large pot of water to boil. Let ravioli sit under damp towel while you make the sauce.

Melt butter in medium saucepan over medium heat. Add chopped sage leaves to butter. Cook until butter becomes golden-brown about 5-6 minutes, stirring occasionally. Stir heavy cream and bring to a simmer. Let simmer about 1-2 minute until slightly thickened, stirring often. Stir in brown sugar, parmesan, salt, and pepper. Simmer for another minute. Keep warm while boiling ravioli.

Boil small batches of ravioli for about 2-3 minutes or until they float. Carefully remove ravioli from the water and drizzle with olive oil to prevent sticking.

Serve immediately drizzled with creamy sauce and topped with candied walnuts.