Butternut Squash Ravioli with Sage

Preheat the oven to 450°F. Cut the pumpkin in half and remove the seeds. Season with salt and pepper and place the pulp side down on a baking tray. Bake until cooked through and the knife is easy to remove, about 40 minutes. Remove the pulp with a spoon; grind in a food processor or blender until smooth.Melt 1 tablespoon of butter in a large skillet. Add the shallots and cook until tender, about 3 minutes. Add the chopped sage, pumpkin puree, ricotta and 1/4 cup parmesan cheese. Season with salt, pepper and nutmeg and cook for 1 minute. Remove from heat and allow to cool completely.Place one wonton wrapper on the work surface, cover the rest with a damp cloth. Brush the wrapper with water and put 1 tsp. put the pumpkin mixture in the center. Cover with another wrapper and press tightly with your fingers, trying to release air bubbles. Use a 3-inch round cookie cutter to cut the stuffed ravioli into small circles. Cover the finished ravioli while cooking.In a skillet over medium heat, saute the pancetta until crisp, about 5 1/2 minutes. Remove from the pan and dry on paper towels. Wipe out the pan.In a large saucepan, bring the salted water to a boil. Melt the remaining butter in a skillet over very low heat, then add the chopped sage. Cook the butter and sage until the butter is light golden brown, about 5 minutes; remove from the heat. While the butter is browning, add the ravioli to the boiling water, stirring gently to prevent them from sticking together. Cook for 4 minutes, then drain gently.Arrange 3 ravioli on each plate, brush each with 1 tablespoon of browned butter, and garnish with 1/2 tablespoon of Parmesan cheese, some crumbled pancetta, and one sage leaf. Serve hot.