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Preheat oven to 375°F and grease a 9x13 baking dish.
Pour the creamed corn into the dish, add the frozen corn straight from the bag, and pour in the heavy cream.
Add the garlic powder, onion powder, salt, pepper, and nutmeg if using, then stir it all together until evenly mixed.
Add the ravioli and gently toss until each one is coated, then spread into an even layer.
Cover tightly with foil and bake for 25 minutes.
Remove the foil, sprinkle the parmesan evenly across the top, scatter the sage leaves, then dot the butter cubes on top, tucking some over the sage leaves so they crisp in the butter as it melts.
Return uncovered to the oven for 12 to 15 minutes, until the butter is golden brown and the sage is crispy.
Rest for 5 minutes so the sauce thickens, finish with lemon zest if using, and serve.