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Preheat your oven to 200°C. Toss the cubed butternut squash with olive oil, a pinch of salt, pepper, and nutmeg. Spread the squash on a baking sheet in a single layer. Roast for 20-25 minutes, or until tender and caramelized around the edges. Let cool slightly.
In a bowl, mash the roasted butternut squash with ricotta, Parmesan, and chopped sage until smooth but still slightly textured. Season with salt and pepper to taste.
Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions until just tender, typically 3-4 minutes fresh Drain carefully.
In a large skillet over medium heat, melt the butter. Continue cooking, swirling frequently, until the butter turns golden brown and smells nutty, about 4-5 minutes. Add the sage leaves and cook until crisp, about 1-2 minutes. Remove the skillet from heat.
Add the cooked ravioli to the skillet with brown butter and crisped sage. Gently toss to coat the ravioli in the sauce. Serve immediately with extra grated Parmesan cheese.