1

Heat a large nonstick skillet. Swirl in the oil, then add the shallots and garlic. Sauté until fragrant, about 1 minute. Add the squash, broth, thyme, sage, 1/4 teaspoon of the pepper, and the nutmeg; cook, stirring frequently, until the squash is very tender and the liquid has evaporated, about 15 minutes. Remove from the heat and let cool 15 minutes.

2

Meanwhile, combine the ricotta, 3 tablespoons of the Parmesan cheese, the parsley, egg white, and the remaining 1⁄4 teaspoon pepper in a medium bowl.

3

To assemble the ravioli, lightly dust a work surface with flour. Lay out 12 wonton wrappers and put 11⁄2 teaspoons of the cheese mixture in the center of each. Wet the area around the filling with a pastry brush dipped lightly in water, then place another wrapper on top of each, pressing the air out as you seal the edges. Cover lightly with a damp towel and set aside.

4

Meanwhile, puree the squash mixture in a food processor. If it is too thick for a sauce, add 1 tablespoon of water at a time until it reaches a smooth, thick consistency. Place it in a saucepan and bring to a gentle simmer, stirring frequently; keep warm.

5

Cook the ravioli, half a batch at a time, in gently boiling water until they are tender and float to the surface, about 4 minutes. Transfer them with a slotted spoon to a colander, drain well, and place in a warmed serving bowl. Cover the ravioli generously with the sauce, sprinkle with the remaining 2 tablespoons Parmesan cheese, and garnish with the sage leaves, if using. Yields 6 ravioli with 1/2 cup sauce per serving.